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Butternut squash carpaccio

This sounds and looks very posh, but actually it is so simple to make so can be a perfect mid week meal, it is quite low calorie so if you are training in the evening perhaps add in some potatoes slices too.
Ingredients (serves one)
1/2 butternut squash
1tsp. ground nutmeg
1tsp. ground cinnamon
1/2 carton of tin green lentils
1 cup spinach
2 tbsp. ricotta cheese
1 tbsp. mixed seeds
1 handful fresh basil
1 tsp. olive oil
Method
1. Preheat the oven to 220oc and line a baking tray with foil or baking paper
2. Give the squash a good clean and slice into thin slices, either with a mandolin or sharp knife, remember to scoop out the seeds and discard these.
3. Place in a bowl and massage in 1 tsp. of olive, sprinkle of salt and pepper and 1/2 tsp of nutmeg and cinnamon
4. Place the sliced squash on a roasting tray, ensuring they do not overlap and roast in the over for 10-15 minutes.
5. Whilst roasting, add lentils to a saucepan and season. Cook for 5 minutes.
5. To serve, scatter the squash and top with drained lentils, chopped spinach and toasted seeds.