Madeleine Shaw’s Roasted Pumpkin, Blueberries and Spiced Lentils


Serves 4

100g of blueberries
1 whole pumpkin or 1.3kg butternut squash (peeled and deseeded)
2 tbsp of avocado oil
1 can of cooked green lentils
1 pomegranate
100g of pecans
1 tsp of smoked paprika
½ tsp of cumin
2 tbsp of maple syrup
2 tbsp of olive oil

Preheat the oven to 200 C.
2 Cut the pumpkin up into big chunks. Rub in the avocado oil, cumin, smoked paprika and a pinch of salt and pepper.
3 Roast in the oven for 40 minutes until golden and cooked through.
4 While this is cooking place the maple syrup and pecans in a pan, toast the pecans in the maple syrup for 3 minutes stirring well until they are golden then leave to the side to cool.
5 Remove the seeds of the pomegranate. Drain the lentils from the can.
6 When the pumpkin is cooked through, throw in the blueberries, lentils, a pinch of salt and the olive oil to the roasting tray and stir well.
7 Place the tray back in the oven for 5 minutes to roast a little longer then remove and serve with the pomegranates and pecans sprinkled over the top.

Recipe courtesy of Madeleine Shaw and

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