Roast Butternut Squash With Black Beluga Lentils, Pomegranates & Pine Nuts

Preheat the oven to 190°C (375°F) Gas 5. Lightly score a diamond pattern into the flesh of the squash using the tip of a sharp knife. Drizzle with a little of the oil, sprinkle with the thyme and rosemary, place on a flat sheet pan and bake for 15 minutes.

Remove the sheet pan from the oven and push the squash over to one side. Scatter the chopped leeks and whole baby plum tomatoes on the other side of the pan and drizzle with the remaining oil. Scatter with salt flakes and freshly ground black pepper and return to the oven for another 20 minutes, until the flesh of the squash is soft and the leeks and tomatoes are lightly charred.

Remove from the oven, drizzle over the remaining dressing, scatter with pine nuts and pomegranate seeds and add a good grinding of black pepper.