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Roasted squash with lentils and goat's cheese
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1 Coquina or butternut squash, peeled, deseeded and cut into small chunks
1 red pepper, deseeded and cubed
2 tbsp olive oil
1 tbsp roughly chopped sage
2 tbsp pumpkin or sunflower seeds
250g pack Merchant Gourmet Ready to Eat Puy Lentils
2 tsp balsamic vinegar
70g bag Waitrose Wild Rocket
100g Waitrose Chevre Blanc French Goat’s Cheese, crumbled
1. Preheat the oven to 200ºC, gas mark 6. Line a large baking sheet with baking parchment and place the squash, pepper, olive oil, sage and seeds on the paper. Stir well together and spread them out in a single layer. Cook for 30–40 minutes, stirring once or twice until tender and lightly browned.
2. Tip the roasted squash into a serving bowl and stir in the lentils and vinegar. Leave to cool for 5 minutes.
3. Gently fold in the rocket and goat’s cheese. Serve just warm or at room temperature.
If you like a bit of a kick, add a deseeded, sliced red chilli to the squash before roasting.
Typical values per serving:
This recipe was first published in September 2013.