Roasted squash and lentils with green goddess avocado sauce

1. Preheat the oven to 190˚C, gas mark 5. Scoop the seeds out of the squash, then cut it into 1-2cm wedges, leaving the skin intact. In a roasting tin, coat the wedges with 1½ tbsp oil, season, then scatter over the chilli flakes and fennel seeds. Roast for 45-50 minutes, until tender and caramelised. 

2. Meanwhile, roughly chop the avocado flesh and put in a high-speed blender or the small bowl of a food processor with the mustard, garlic, lemon juice, ²⁄³ of the basil leaves and all the stalks, the remaining 1½ tbsp oil and 1 tbsp water. Season, then blend to a smooth purée. 

3. To serve, heat the lentils through in a small pan or a microwave. Spoon ¼ of the avocado sauce onto each plate, spreading it out with the back of the spoon. Add the lentils and top with the roasted squash, lemon zest and the remaining basil leaves.