Roasted Kabocha Squash, Cauliflower And Lentils



Roasted kabocha squash, cauliflower and lentils
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Serves 2-3:

Ingredients:
β€’ 1 red onion cut into long wedges
β€’ 1 kabocha squash sliced into wedges with seeds removed
β€’ 1 tin green lentils, drained
β€’ 200g garden peas or petit pois
β€’ 2 tablespoons cooking oil of choice
β€’ tamarind sauce
β€’ rosemary, sage and garlic to season
β€’ balsamic drizzle
β€’ 1 head of cauliflower split into florets
β€’ soy sauce
β€’ salt and pepper to taste

Instructions:
β€’ preheat oven to 200C and add the onion, squash and cauliflower florets to a roasting tray and drizzle with enough cooking oil to lightly cover the vegetables, then sprinkle with salt, pepper, rosemary and sage and optional garlic granules or sliced garlic cloves. Roast for ~30 minutes or until lightly browned.
β€’in a bowl combine lentils with peas, a dash of soy sauce, 1 tablespoon tamarind sauce, sprinkled rosemary, sage, garlic, salt and pepper and mix thoroughly.
β€’ add roasted vegetables to a generous heap of the lentil mix and drizzle with balsamic glaze, and a final dash of salt and pepper.
β€’enjoy! 🀀
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