1 x large squash, peeled, cut in half lengthways and seeds scooped out
Zest half orange
Dressing – 50g grain mustard
50g sherry vinegar
50g nut oil
100ml olive oil
150g toasted hazelnuts
150g cooked puy lentils
12 sliced sundried toms
Handful chopped sage
1. Season and oil the squash. Roast at 200 for 16mins.
2. Take to a board and slice 2/3 way down across the squash.
3. Beat the butter, honey and orange. Spread on the squash and roast for 45-55mins until charred and soft
4. Dressing, mix well.
5. Toss in the rest of the ingredients and serve them on top of the squash.