1 bag of STRONG ROOTS Roast Butternut Squash Chunks
1 tsp ground nutmeg
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground chilli
1 tbsp olive oil
Salt & freshly ground black pepper
1 packet microwave brown/whole-wheat rice - cooked as per packet instructions
1 x 400g tinned brown lentils, rinsed & drained
1 cup pecans or walnuts
2 tbsp maple syrup
Handful pomegranate seeds
Handful pumpkin seeds/pepitas, roasted
method (tick as you go)
Preheat oven to 180 ̊ C.
In a mixing bowl add: nutmeg, cumin, cinnamon, chilli and olive oil. Season with salt & freshly ground black pepper. Stir well to combine then add squash chunks and coat well.
Turn out onto lined tray. Roast in the oven for 20 - 25 minutes or until golden and crisp (times will depend on individual ovens).
Scatter pecan on a second baking tray, drizzle with maple syrup and toss to coat. Roast alongside squash in the oven for 8 - 10 mins or until golden. Remove and allow to cool.
Cook rice as per packet instructions. Place in a mixing bowl.
Drain lentils and add to rice.
Add the chunks to rice along with pomegranate and pumpkin seeds, stir well to combine and serve.