Roast squash with goats cheese puy lentils

Ingredients

• 800g delicata, acorn or butternut squash
• 4 tbsp rapeseed or olive oil
• 25g pumpkin seeds (or use the seeds from the pumpkin or squash you’re using)
• 10 sage leaves
• 2 tbsp good-quality red wine vinegar
• 250g pouch cooked puy lentils
• 100g soft goat's cheese
• 4 amaretti biscuits
• 100g kale, rinsed, dried, thick stems removed and leaves torn into crisp-sized pieces
• ½ tbsp rapeseed or olive oil
• 1 tbsp white sesame seeds
• 1 tsp red chilli flakes

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