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Digital Subscriptions > Vegan Food & Living Magazine > FREE VEGAN FOOD & LIVING ISSUE > GET HEALTHY!

GET HEALTHY!

Ditch the sugary snacks and tuck into meals that are bursting with goodness and nutrition

Roast butternut squash with lentils, pomegranate and pine nuts

By Liz Franklin

Serves 4 | Prep 15 mins | Cook 40 mins |

Calories 641 (per serving)

2 small butternut squash, halved and deseeded

4-5 tbsp olive oil a handful of fresh thyme leaves

2 tbsp freshly chopped rosemary

2 large leeks, trimmed and chopped

300g (10½oz) baby plum tomatoes

400g (14oz) tin of black beluga lentils sea salt flakes and freshly ground black pepper

FOR THE DRESSING

3½ tbsp olive oil

3½ tbsp pomegranate molasses

TO SERVE

50g (1¾oz) toasted pine nuts

3-4 tbsp pomegranate seed rocket leaves

1 Preheat the oven to 190°C/Gas Mark 5. Lightly score a diamond pattern into the flesh of the squash using the tip of a sharp knife. Drizzle with a little of the oil, sprinkle with the thyme and rosemary, place on a flat sheet pan and bake for 15 minutes. Remove the sheet pan from the oven and push the squash over to one side.

2 Scatter the chopped leeks and whole baby plum tomatoes on the other side of the pan and drizzle with the remaining oil. Scatter with salt flakes and freshly ground black pepper and return to the oven for another 20 minutes, until the flesh of the squash is soft and the leeks and tomatoes are lightly charred. Scoop the leeks and tomatoes into a large bowl.

3 Drain and rinse the lentils and add them to the bowl. Mix the olive oil and pomegranate molasses together for the dressing and add about half to the lentil mixture. Pile the mixture into the squash hollows and return the sheet pan to the oven. Bake for 5 minutes, until the lentil filling is just heated through.

4 Remove from the oven, drizzle over the remaining dressing, scatter with pine nuts and pomegranate seeds and add a good grinding of black pepper. Serve with rocket leaves.

Healthy RECIPES

Tamarind and rosemary sweet potatoes with shallots and hazelnuts

By Liz Franklin

Serves 4 | Prep 15 mins | Cook 30 mins |

READ MORE
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About Vegan Food & Living Magazine

This free issue of Vegan Food & Living is packed with 75 delicious vegan recipes from healthy dishes to warming soups, quick midweek meals and mouthwatering desserts. Plus we have recipes that require just 5 ingredients, we meet our new expert baker Sara Kidd for the first of her monthly columns and show you how to make your own vegan cleanser, toner and moisturiser. Plus we reveal how you can get more active without having to completely change your lifestyle and take a tour of London's best vegan junk food. Also with this issue, you'll also get an Essential guide to Veganuary, complete with your first week's meal plan, tips for what to do if you fall off the wagon and a handy label reading guide. Download your free issue today