Butternut squash salad

Recipe Name : Butternut squash salad
Food Mood: Gluten-free lunch recipes
Food Element:     1 butternut squash, peeled, deseeded and diced     2 tsp olive oil     50g wild and brown rice     50g Puy lentils     1 head broccoli, scrape into florets     50g dried cranberries     25g pumpkin seeds     juice 1 lemon	Cooking Process:         Heat oven to 200C/180C follower/gas 6. Spread the squash greater than a large baking sheet, drizzle on peak of the oil and bake for 30 mins or until throb.     Meanwhile, chef the rice and lentils in boiling salted water for 20 mins, adding the broccoli for the resolved 4 mins of cooking. Drain dexterously, subsequently disquiet in the cranberries and pumpkin seeds back some seasoning. Add the squash, pour following again the lemon juice and foster.
Tags: Health Recipe, Indian Recipe, American Recipe, Family Recipe, Vegetable Recipe, Low Fat Recipe, Christmas Recipe, Everyday Recipe, Low Carb Recipe, Fat Recipe, Cheap and Healthy Recipes, Clean eating recipes, Dairy free recipes, Clean eating recipes, Dairy-free breakfast recipes, Dairy-free lunch recipes, Gluten-free lunch recipes .