Method
- Preheat oven to 200⁰C.
- Peel and remove seeds from squash and cut flesh into cubes.
- Lay on baking sheet with onion and pepper.
- Lightly spray with oil and roast in oven for 30-35 minutes.
- Meanwhile, put lentils in a saucepan, cover with cold water, then bring to boil. Reduce heat to simmer for 15-20 minutes. Remove from heat and drain well.
- In a large pan, wipe with oil and, over a medium heat, add the roasted veg, then the lentils and stir through.
- Stir in the balsamic vineger and parsley.
- Divide into serving bowls with goats cheese crumbled on top.
Serves 4 as a side or snack, or 2 as a main.