Butternut squash salad

Recipe Name : Butternut squash salad
Food Mood:  “Healthy Low-calorie 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, scratch into florets 50g dried cranberries 25g pumpkin seeds juice 1 lemon	Cooking Process: Heat oven to 200C/180C fanatic/gas 6. Spread the squash on severity of a large baking sheet, drizzle on zenith of the oil and bake for 30 mins or until ache. Meanwhile, chef the rice and lentils in boiling salted water for 20 mins, adding taking place the broccoli for the unmodified 4 mins of cooking. Drain proficiently, subsequently liven up in the cranberries and pumpkin seeds surrounded by some seasoning. Add the squash, pour on pinnacle of the lemon juice and alleviate.
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 lunch recipes, Dairy-free lunch recipes, Health EveryDay “Healthier roast”, Gluten-free lunch recipes, Healthier Chicken, Dinar Party, Healthier Fish,  Kids Health Food, Healthy Lunch, Pasta Recipes, Snack Recipe