Baked butternut squash with lentils

1. Preheat the oven to 200ºC /180ºC fan/gas mark 6. Halve the butternut squash and scoop out the seeds. Brush the cut side of each half with the olive oil and roast for 35 to 40 minutes until tender.

2. Meanwhile, add the chopped chorizo to a heated non-stick frying pan and cook over a medium heat, until the chorizo begins to ooze out some of its juices. Add the onion, paprika, lentils and 400ml boiling water. Bring to the boil, cover and simmer for 30 minutes until the lentils are tender. Fold in the spinach and tomatoes, and heat through until the spinach wilts.

3. Carefully remove the cooked squash halves from the oven, place on two serving plates and pile the filling in the centre. Serve with a rocket salad. 

Cook's tip:

Chorizo is high in fat and salt, but you will only need a little to give a good depth of flavour. Don’t be tempted to add more, as this will make the recipe less healthy. The smoked paprika will help to bring out the flavour. For a vegetarian version, leave out the chorizo and fry the onion in 1 tbsp of olive oil with the smoked paprika and a clove of crushed garlic, then continue as above.