Peel butternut squash and cut in 1.5cm dice [0.6 inch]. Spread on oven tray. Drizzle with oil. Bake in the oven for 35-40 mins.
To cook the bulgur wheat, you can boil it in water for 10-15 mins. Alternatively, place it in a heatproof bowl, cover with boiling water and leave to soak covered with a lid or a plate for around 30 mins until grains are tender.
Heat a small saucepan of water. When boiling, add lentils and cook for around 10-12mins according to packet instructions until tender (they should still hold their shape).
In the meantime, prepare the dressing by mixing together all the dressing ingredients above. Adjust the seasoning to taste.
When done, add drained bulgur wheat and lentils together in a bowl. Top with cooked butternut and dressing. Add almonds, pomegranate seeds and chopped coriander. Toss altogether. Eat slightly warm or at room temperature.