Weight Watchers Butternut squash roast – 2 point

2

Point(s)

Total Time

1 hr 30 min

Prep

25 min

Cook

1 hr 5 min

Serves

8

Difficulty

Moderate

This delicious roast is packed with flavour, colour and filling lentils

Ingredients

Calorie controlled cooking spray

4 spray(s)

Butternut Squash

700 g, 525g cut into 3cm cubes and 175g cut into thick wedges

Red onion(s)

1 medium, cut into thick wedges

Garlic

5 clove(s), unpeeled

Olive Oil

½ tablespoons

Light Feta Cheese

50 g, crumbled

Green or Brown Lentils, cooked

2 can(s), large, drained, green, drained and rinsed

Brown rice, boiled

100 g

Coriander, Dried

1 teaspoons, level, ground

Ground Cumin

1 teaspoons, level

Ground Cinnamon

¼ teaspoons, level

Coriander, fresh

1 tablespoons, finely chopped

Parsley, fresh

1 tablespoons, finely chopped

Dried cranberries

30 g

Pomegranate

100 g, seeds, to serve

Instructions

1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist a 22cm-round springform cake tin with cooking spray, and line the base with baking paper
2. Put the cubed squash and the garlic in a roasting tin, and put the squash wedges and onion in a second tin. Season, drizzle with the oil and toss to coat. Roast for 40 minutes, stirring occasionally, until the vegetables are tender and golden.
3. Transfer the cubed squash to a large bowl. Squeeze the garlic from the skins then stir through the squash. Season then mash until smooth. Fold half the roasted onion, half the feta, the lentils, rice, spices, herbs and cranberries into the mash, then season to taste.
4. Press the mixture into the prepared cake tin and smooth the surface with the back of a spoon. Top with the remaining onion and the squash wedges, then bake for 25 minutes, or until crisp and golden.
5. Let cool for 10 minutes then release from the tin and transfer to a serving plate. Scatter over the remaining feta and the pomegranate and extra parsley.