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    Roasted squash with lentils and goat's cheese

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    Roasted squash with lentils and goat's cheese

    • Preparation time: 10 minutes
    • Cooking time: 40 minutes plus cooling
    • Total time: 50 minutes, plus cooling 50 minutes

    Serves: 4


    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.

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    Cook’s tip

    If you like a bit of a kick, add a deseeded, sliced red chilli to the squash before roasting.


    Average user rating

    5 stars