IN SEASON


ROASTED PUMPKIN, BLUEBERRIES & SPICED LENTILS


Serves 4 100g of blueberries


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


1 Preheat the oven to 200C/gas 6.


2 Cut the pumpkin up into big chunks. Rub in the avocado oil,


20 | THE WEST COUNTRY FOODLOVER


cumin, smoked paprika and a pinch of salt and pepper. Roast in the oven for 40 mins until golden and cooked through.


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


4 Remove the seeds of the pomegranate and drain the lentils from the can.


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


www.seasonalberries.co.uk


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68