Dice 125g of butternut squash and place on a baking tray with 1 tsp drizzle of agave nectar, a pinch of smoked paprika and a few sprays of oil. Roast in a hot oven for around 20 minutes until tender. Meanwhile, in a bowl, combine a handful of sliced red cabbage, ¼ can of drained lentils, a small handful of chopped coriander and a squeeze of lime juice. Spread a wholegrain tortilla wrap with ¼ of a sliced avocado and roasted squash and wrap into a burrito shape. Serve with slaw on the side.