Butternut Squash, Roasted Pepper Pesto & Lentil Salad
- Pre heat an oven to 180°C.
- Put the butternut squash on a baking tray and season. Roast for 15-20 minutes until tender.
- Bring a large pan of lightly salted water to the boil and cook the beans for 3-4 minutes until aldente then remove and set aside to cool.
- Mix all the ingredients with the Roasted Pepper Pesto, then season and serve with a squeeze of lemon juice.