Butternut squash salad perfect for healthy mornings

Name: Butternut squash salad perfect for healthy mornings
Total time: 3000 s
Yield: 3 to 4 servings
Cuisine: Indian
Ingredients: 1 butternut squash, peeled, deseeded and diced; 2 Tbsp olive oil; 50 grm wild brown rice; 50 grm puy lentils; 1 head broccoli cut in florets; 50 grm dried cranberries; 25 grm pumpkin seeds; 1 lemon juice

Ak Sarwan Chef @cook_13954595

#zaike

Ak Sarwan Chef @cook_13954595

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Ingredients

50 minuts

3 to 4 servings

1butternut squash, peeled, deseeded and diced
2 Tbspolive oil
50grm wild brown rice
50grm puy lentils
1 headbroccoli cut in florets
50grm dried cranberries
25grm pumpkin seeds
1lemon juice

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Steps

50 minuts

1

Calories 266
Carbohydrates 43
Saturated Fat 1
Sugar 18
Protein 12
Fat 7
Fiber 7
Salt 0.05
2

Heat oven to 200C/180C fan/gas 6. Spread the squash over a large baking sheet, drizzle over the oil and bake for 30 mins or until tender.
3

Meanwhile, cook the rice and lentils in boiling salted water for 20 mins, adding the broccoli for the final 4 mins of cooking. Drain well, then stir in the cranberries and pumpkin seeds with some seasoning. Add the squash, pour over the lemon juice and serve.
4

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