Preheat the oven to 180°C/350F/gas mark 4. Chop the squash into medium sized cubes and place on a baking tray. Cut the red onion into rough chunks and add to the tray with the squash. Sprinkle over the chili flakes, paprika, salt and pepper and 1 tbsp of oil, mix with your hands until the squash and onion is coated nicely. Roast in the oven for 30-35 minutes until soft, set aside.
Add the garlic to the sour cream with a little salt and pepper and stir, set aside. Put the lentils in a large mixing bowl and add the mustard, lemon and 1 tbsp oil. Mix until the lentils are coated. Add the spinach and feta to the bowl and the cooled squash and onion, mix until all combined. .
Serve in large bowls topped with the cashews and dollops of sour cream
Notes
Please note this recipe was tested and developed in metric measurements all imperial measurements are an approximate.