Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Add your butternut squash cubes to a baking tray (or two!) with your dried oregano and chilli flakes (can't handle the heat? Go easy!) Add a drizzle of olive oil and a pinch of salt, then give everything a good mix up and put the tray[s] in the oven for an initial 10-12 min

Add your bulgur wheat to a pot with plenty of boiled water and a pinch of salt Bring to the boil over a high heat and cook for 7-9 min or until tender with a slight bite Once cooked, drain and return to the pot Wash your shredded kale, then pat it dry with kitchen paper

Whilst the bulgur wheat is cooking, peel and finely slice your red onion[s] Drain and rinse your green lentils Heat a large, wide-based pan (preferably non-stick) with ½ tbsp [¾ tbsp] [1 tbsp] olive oil over a medium heat Add the sliced onion, shredded kale and drained lentils to the pan with a pinch of salt and cook for 8-10 min or until everything has softened

Once the butternut squash has had 10-12 min in the oven, add your Tenderstem broccoli to the tray[s] Return the tray[s] to the oven for a further 10-15 min or until the butternut squash is tender and the broccoli is crispy

Meanwhile, combine your tahini, miso, toasted sesame oil, agave and rice vinegar in a bowl Add 1 tbsp [1 ½ tbsp] [2 tbsp] of water and a pinch of pepper – this is your miso dressing

Once the butternut squash and broccoli are done, add your pumpkin seeds to the tray[s] and return to the oven for a further 2-3 min or until the seeds are toasted Tip: Watch them like a hawk to make sure they don’t burn! Whilst the seeds are toasting, add the cooked bulgur wheat to the pan with the softened kale, lentils and onion and stir it all together – these are your grains

Serve the roasted butternut squash and Tenderstem broccoli over the grains Drizzle over the miso dressing Garnish with the toasted pumpkin seeds Enjoy!