DETAILS Serves 4 INGREDIENTS 100g blueberries1 whole pumpkin or 1.3kg butternut squash (peeled and deseeded)2 tbsp avocado oil1 x 400g can cooked green lentils1 pomegranate100g pecans1 tsp smoked paprika½ tsp cumin2 tbsp maple syrup2 tbsp olive oilSalt and pepper METHOD Preheat the oven to 200 C.Chop the pumpkin into large chunks. Toss in the avocado oil, cumin, smoked paprika and ...