Method

Preheat your oven to 180C.

Cut the butternut squash in half and score the skin side with a fork.

Drizzle with olive oil, maple syrup and sprinkle with salt and a dash of paprika powder. Place the squash on a baking tray lined with parchment paper, cut side down. Bake in the oven for approximately 45 minutes, until golden and caramelized.

Meanwhile, make the salad. Add the brussels sprouts and leek to a pan, drizzle with some olive oil, sprinkle with salt and pepper and cook until soft. Then add in the lentils, cranberries, peanuts and parsley. .

Mix together all ingredients for the dressing.

Once the butternut squash is ready, remove from the oven and scoop out some of the flesh to create a hole in the squash. Chop the flesh and add to the salad. Add the salad to the butternut squash, drizzle with the peanut dressing and add the toppings. Enjoy!