Ingredients

1 x large squash, peeled, cut in half lengthways and seeds scooped out

50ml oil

S&P

150ml honey

150g butter

Zest half orange

Dressing – 50g grain mustard

50g sherry vinegar

50g nut oil

100ml olive oil

200g feta

150g toasted hazelnuts

150g cooked puy lentils

12 sliced sundried toms

Handful chopped sage

Method

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.