Butternut squash salad – pregnancy recipe

  • Serves 4

A nutty and wholesome veg-rich salad, packed full of pregnancy-friendly vitamins and minerals

  • 1 butternut squash, peeled, deseeded and diced
  • 2 tsp olive oil
  • 50g wild and brown rice
  • 50g Puy lentils
  • 1 head of broccoli, cut into florets
  • 50g dried cranberries
  • 25g pumpkin seeds
  • juice of 1 lemon


  • Step 1

    Heat oven to 200C/180C fan/gas 6. Spread the squash over a large baking sheet, drizzle over the oil and bake for 30 mins or until tender.

  • Step 2

    Meanwhile, cook the rice and lentils in boiling salted water for 20 mins, adding the broccoli for the final 4 mins of cooking.

  • Step 3

    Drain well, then stir in the cranberries and pumpkin seeds with some seasoning.

  • Step 4

    Add the squash, pour over the lemon juice and serve.

Recipe taken from BBC Good Food, home to thousands of kid-friendly recipes.

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