750g |
peeled and deseeded butternut squash, cut into 3-cm chunks |
3 tablespoons |
olive oil, plus extra if needed and for drizzling |
1 tablespoon |
maple syrup |
|
sea salt |
|
freshly ground black pepper |
2 |
bay leaves |
250g |
cooked green lentils, (canned lentils work well) |
3/4 teaspoon |
chilli flakes |
1 |
lime, finely grated zested |
200g |
mixed mushrooms, such as portobello or chestnut, cut into thick slices |
1 |
whole ricotta, about 250g |