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Roast Butternut Squash with Raisin Pesto and Couscous
ELIZABETH CHLOE20Ingredients
60Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 butternut squash (seeds removed and cut into 1cm wedge)
- 2 Tbsp. oil
- 1 tsp. cumin powder
- 1 tsp. turmeric
- 1 tsp. chilli flakes
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 1 tsp. pepper
- 100 grams couscous (holewheat giant, I use Merchant Gourmet Wholewheat Giant Couscous – please note this link is for a pack of six)
- 250 grams puy lentils (cooked, I use Merchant Gourmet Ready to Eat Pu Lentils)
- 50 grams cavolo nero (or kale)
- lemon juice (Squeeze)
- 60 grams feta cheese
- 25 grams mint
- 15 grams parsley
- 2 Tbsp. raisins
- 1 pinch salt
- 110 mL olive oil
- 1 clove garlic
- lemon juice (A squeeze)
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