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
- 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
- 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.
- 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.
- 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.
- 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.
