Honey roast butternut squash and puy lentils with a porcini and pomegranate molasses jus and feta

Yes. Just yes.

Serves 2.

1 butternut squash peeled and chopped into 2cm thick lengths.

A few tablespoons of coconut oil on a baking tray

Oven preheated at 180°C fan

Melt the coconut oil on the tray in the oven, remove the tray from the oven and turn the squash slices in it until coated. Spread out on the tray then put back in the oven for 30-45 mins, depending on the thickness of the slice. Be prepared to remove about 10 mins before they are ready, so at about 25-30 mins of cooking time. The squash is ready when it is browned and crispy at the edges and bubbling and soft all over.

After putting the squash in the oven, wash 1 cup of uncooked puy lentils in cold water.

Boil a pan of water and salt, then add puy lentils and cook for 25mins until soft but still firm to taste, ie not falling apart but not crunchy

In another bowl soak 15g porcini mushrooms in 200ml boiling water and stir in a heaped tsp of marmite.

When the lentils are cooked, drain and put back in the empty pan. Drizzle over pomegranate mollasses and salt and pepper to taste. Then stir in porcini and water bowl. The lentils should be wet but not slopping. If they are too wet put in a low heat to evaporate some water.

At about 30 mins of cooking pull out the squash and drizzle over runny honey then put back in the oven for the last 5-10mins.

Place the block of feta on an oven proof plate and pop it in the oven for 10 max minutes, until it is soft. Then remove.

Load the lentils onto a plate, then squash then feta.

Just delicious!

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