1 Butternut squash, peeled and chopped with seeds removed (or buy pre-prepared)
1 red chilli (not birdseye), sliced
1 bunch spring onions, sliced
1 cinnamon stick
100g green lentils (water drained)
1 tbsp oil (olive or coconut)
1 tbsp honey
2 tbsp pomegranate seeds
Sea salt (to season)
Preheat the oven to 180C/350F.
Place the squash in an oven dish and drizzle the oil and honey over the top. Sprinkle some sea salt over the squash to season, scatter the sliced chilli over the top, along with the cinnamon stick (broken in half). Set the dish into the oven and bake for 25mins.
After 25mins, remove from the oven and add the green lentils. Place back into the oven.
After a further 5 mins, remove the dish from the oven and season once more. Scatter the spring onions and pomegranate over the top and serve.