Roasted butternut squash salad with soy balsamic dressing

2kg butternut squash , peeled and cut into 2cm cubes
olive oil
100g Puy lentils
100g rocket
1 tsp sesame seeds , toasted
6 spring onions , sliced


5 tbsp olive oil
3 tbsp balsamic vinegar
1 tbsp soy sauce
1 red chilli , seeded and chopped
1 garlic clove , finely chopped
1 tsp clear honey

Heat the oven to 200C/fan 180C/gas 6. Put the squash on a baking sheet, drizzle with 1 tbsp olive oil and season. Roast for 20 minutes or until tender, shaking the tray a couple of times to keep it from sticking. Simmer the lentils for about 15 minutes or until al dente, then drain.
Whisk together the dressing ingredients. Put the rocket in a shallow serving bowl and arrange the lentils and squash on top. Pour the dressing over and top with sesame seeds and spring onion.

Per serving
342 kcalories, protein 10.3g, carbohydrate 37.1g, fat 17.9 g, saturated fat 2.4g, fibre 7g, salt 0.72 g

Roasted the butternut squash with some halloumi... Delicious

Excellent. Similar to another couple of recipes I make except they have either pecans, walnuts or pine-nuts added and blue cheese, parmesan or feta + more rocket: but no dressing or just olive oil. The dressing with this recipe is a delicious and unusual earth savoury fusion of Italian balsamic and Japanese soy sauce, will be using it for other salads and I think it would be great with something oriental in style like chicken with spring onions, sesame seeds and ginger, or even with sea bass? However if adding cheese to the Roasted butternut squash salad recipe above then I would leave out the dressing as I think that combination would be horrible?!