HomeHealthyMadeleine Shaw’s Roasted Pumpkin, Blueberries and Spiced Lentils Serves 4 Ingredients 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 salt pepper Method 1 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 Seasonalberries.co.uk.