Is there anything more perfect for winter than roasted butternut squash? It feels fatty and soft, tastes great and isn’t quite as dense as other root veggies. The spices and herbs here will help to keep that cold at bay too.

1/2 butternut squash, diced to 1-inch cubes
1 cup green lentils
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
15 cherry tomatoes, halved
a good handful of fresh peashoots
olive oil
Dressing:
a good handful of fresh basil
4-5 walnuts
1 large garlic clove
the juice of 1/2 lemon
olive oil
water

Preheat your oven to 200 degrees Celsius
Toss the diced roasted butternut squash in olive oil until coasted, then roast in the oven for 20-25 minutes, turning halfway through. While this is happening, place the lentils into a pan and add in 2-3 cups of water, then bring to the boil.
Simmer for 20-25 minutes, until just cooked
While the squash and lentils are cooking, blend the basil, walnuts, garlic and lemon juice, adding just enough olive oil and water to reach your desired consistency
Drain and rinse the lentils
Remove the butternut squash from the oven
Toss together the squash, lentils, tomatoes and peashoots until nicely combined, then plate
Drizzle the dressing on the salad and serve immediately.