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Butternut squash, lentil and chestnut roast
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200g Waitrose & Partners Dried Lentils
1 Waitrose & Partners Golden Butternut Squash * (about 900g)
3 sprigs rosemary, leaves chopped
3 garlic cloves, crushed
1 lemon, zest
120g mature hard goats’ cheese, grated
120g soft white breadcrumbs
½ x 180g pouch cooked chestnuts, chopped
½ tbsp olive oil
½ tbsp maple syrup
*(Available in selected stores)
1. Wash the lentils thoroughly, drain, then put in a pan and cover with cold water. Bring to the boil, reduce the heat then simmer for 20 minutes, until al dente. Meanwhile, peel the squash. Cut about 24 thin circles from the top end and set aside. Deseed and coarsely grate the remaining squash (use a food processor with a grating attachment if you have one); tip into a bowl and set aside.
2. Preheat the oven to 190˚C, gas mark 5. Drain the lentils, cool for 5 minutes then add to the grated squash. Add most of the rosemary, plus the garlic, lemon zest, goats’ cheese, breadcrumbs and chestnuts; season. Tip into a 32cm ovenproof dish, pressing it down with the back of a spoon into an even layer.
3. Arrange the squash slices on top, overlapping (as above). Mix the oil and maple syrup together in a bowl then brush over the squash. Scatter with the remaining rosemary and a little fl aky sea salt; bake for 55 minutes-1 hour, until golden and crisp. Rest for 10 minutes before serving with trimmings.
This recipe first appeared in Waitrose & Partners Food, March 2020 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in February 2020.