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    Roasted Squash with Lentils and Goat's Cheese

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    Roasted Squash with Lentils and Goat's Cheese

    The spicy lentils cook in the time it takes for the squash to bake into sweet, nutty tenderness. This dish would make any vegetarian very happy.

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 60 minutes

    Serves: 4


    • 1 carrot, peeled and chopped
    • 1kg butternut squash, unpeeled
    • 2 tbsp olive oil
    • 1 onion, peeled and finely chopped
    • 250g Puy lentils, rinsed and drained well
    • 400g tin chopped tomatoes
    • 1 tsp paprika
    • A pinch dried chilli flakes
    • 1 tbsp balsamic vinegar
    • 2 tbsp flat-leaf parsley, finely chopped
    • 100g baby spinach leaves
    • 100g goat's cheese, crumbled


    1. Preheat the oven to 200°C, gas mark 6. Cut the squash into 3cm rounds, removing any seeds. Brush with 1 tbsp olive oil, season well, and bake for 45 minutes until soft.
    2. Meanwhile, heat the remaining olive oil and soften the onion for 5 minutes. Add the carrot, lentils, tomatoes, paprika, chilli flakes and 750ml water. Simmer over low heat for 30 minutes or until tender.
    3. Add the vinegar and parsley and season. Place the squash on plates and scatter with the lentils, baby spinach and goat's cheese.

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