Roasted pumpkin with blueberries and spiced lentils

Madeleine Shaw / 08 January 2016

Madeleine Shaw shares her recipe for a sweet and nutty dish of roasted pumpkin with spiced lentils, blueberries and pomegranate seeds.

Preparation time

10 minutes

Cooking time

45 minutes

Serves

4



Ingredients

  • 100g of blueberries
  • 1 whole pumpkin or 1.3kg butternut squash (peeled and deseeded)
  • 2 tbsp of avocado oil
  • 1 can of cooked green lentils
  • 1 pomegranate
  • 100g of pecans
  • 1 tsp of smoked paprika
  • ½ tsp of cumin
  • 2 tbsp of maple syrup
  • 2 tbsp of olive oil
  • Salt
  • Pepper

Method

Preheat the oven to 200 C.

Cut the pumpkin up into big chunks. Rub in the avocado oil, cumin, smoked paprika and a pinch of salt and pepper. Roast in the oven for 40 minutes until golden and cooked through.

While this is cooking place the maple syrup and pecans in a pan, toast the pecans in the maple syrup for 3 minutes stirring well until they are golden then leave to the side to cool.

Remove the seeds of the pomegranate. Drain the lentils from the can.

When the pumpkin is cooked through, throw in the blueberries, lentils, a pinch of salt and the olive oil to the roasting tray and stir well. Place the tray back in the oven for 5 minutes to roast a little longer then remove and serve with the pomegranates and pecans sprinkled over the top.

Our thanks to Seasonalberries.co.uk for providing this recipe.

For more kitchen inspiration, see our collection of healthy recipes.

The opinions expressed are those of the author and are not held by Saga unless specifically stated.

The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.