Time: 20 minutes
1 butternut squash
1 clove of garlic
1 small red onion
dash of white wine vinegar.
handful of pitted green olives
400g tin of Merchant Gourmet Put Lentils
handful of rosemary (leaved picked)
The quickest way to cook squash is to steam it. Firstly peel the skin off the squash, chop in half and scoop out the middle flesh and seeds. Then dice into 1cm cubes and put into a colander. Get a large pan on a high heat with about 2 cups of boiling water in. Put the colander in this pan so it sits above the boiling water but not touching it, then put a lid on the top of the colander to hold the steam in. Keep this on for 10 minutes until the squash is al dente.
Meanwhile get a large pan on a medium heat with a glug of olive oil in. chop your red onion in quarters, then slice and add to the pan with the garlic. Whilst the onions are sweating, discard the ends of the courgettes and slice in half down the middle, then slice up into semi circles about 1 cm thick and add to the pan with the rosemary. Also drain the water out of the puy lentils, wash and add to the pan.
Keep this on heat for 10 minutes tossing occasionally.
When the squash is al dente and soft enough to put a knife through, add to the large pan of courgettes and onions and mix together well. Either serve hot and crumble feta on top or refrigerate for and serve cold with crumbled feta on top.