![Photo of Butternut squash roast by WW](https://cmx.weightwatchers.co.uk/assets-proxy/weight-watchers/image/upload/t_WINE_EXTRALARGE/nnbo8fxfgx5xjfc23ioa.jpg?auto=webp&optimize=medium)
Butternut squash roast
2
Points® value
Total Time
1 hr 30 min
Prep
25 min
Cook
1 hr 5 min
Serves
8
Difficulty
Moderate
This delicious roast is packed with flavour, colour and filling lentils
Ingredients
Calorie controlled cooking spray
4 spray(s)
Butternut Squash
700 g, 525g cut into 3cm cubes and 175g cut into thick wedges
Red onion
1 medium, cut into thick wedges
Garlic
5 clove(s), unpeeled
Olive Oil
½ tablespoon(s)
Light feta cheese
50 g, crumbled
Green or Brown Lentils, cooked
2 can(s), large, drained, green, drained and rinsed
Brown rice, boiled
100 g
Coriander, Dried
1 teaspoon(s), level, ground
Ground Cumin
1 teaspoon(s), level
Ground Cinnamon
¼ teaspoon(s), level
Coriander, fresh
1 tablespoon(s), finely chopped
Parsley, fresh
1 tablespoon(s), finely chopped
Dried cranberries
30 g
Pomegranate
100 g, seeds, to serve