Roasted butternut squash salad with soy balsamic dressing

This was really, really good. The textures were amazing, and I love having hot ingredients in a cold salad. Roasting the squash gives it a lovely soft texture and intensifies the flavour. Also, if you're feeling like peeling a butternut squash sounds like a whole lot of trouble, then don't. The skin cooks and turns a little caramalised and chewy, just adding more texture and flavour. Cheers for that tip Jamie Oliver!

I found this recipe on BBC Good Food, one of my favourite recipe websites. I'm not one to plagiarise so here is the link: BBC Good Food roasted butternut squash salad with soy balsamic dressing. I couldn't help adapting it a little, but ultimately it was the same recipe.

Roasted butternut squash salad with soy balsamic dressing

Serves 2
Half a medium butternut squash , peeled and cut into 2cm cubes
Olive oil, to drizzle on squash
80g Puy lentils
100g rocket, washed
Handful cherry tomatoes, halved
Red cabbage, sliced thinly
1 large garlic clove
1 tbsp olive oil
3 tbsp balsamic vinegar
1 tbsp soy sauce
Chilli flakes, to your liking
1 tsp clear honey
Salt and freshly ground black pepper

1. Drizzle the butternut squash with olive oil in a roasting tray and season with a little salt and pepper. 
2. Add the whole garlic clove, skin and all and place in a pre-heated oven on 220 degrees for about 20-25 minutes. Shake the pan to ensure the squash does not stick every now and then.
3. Pick over the puy lentils to ensure no stones are left in. Cover the lentils with double the amount of water and bring to the boil. Cover the pan, turn down the heat and simmer for about 20-25 minutes.
4. Whilst the lentils and squash are cooking, make the dressing. Mix together the olive oil, balsamic vinegar, soy sauce, chilli flakes and honey.
5. Bring the rocket, cabbage and tomatoes together on the serving plate. 
6. Once the squash is soft and beginning to get colour, take it out. Peel the garlic (this should easily come out of the skin and chop finely. Mix the garlic into the dressing.
7. The water that the puy lentils were cooked in should have evaporated, and the puy lentils should be cooked through, but not lost their shape. 
8. Serve the lentils and squash over the salad, and drizzle over the dressing