Butternut squash, lentil and chestnut roast

Name: Butternut squash, lentil and chestnut roast
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: 6
Ingredients: 200 g Waitrose & Partners Dried Lentils; 900 g 1 Waitrose & Partners Golden Butternut Squash; 3 sprig/s sprigs rosemary, leaves chopped; 3 garlic cloves, crushed; 1 lemon, zest; 120 g mature hard goats’ cheese, grated; 120 g soft white breadcrumbs; 180 g pouch cooked chestnuts, chopped; ½ tbsp olive oil; ½ tbsp maple syrup

This roast includes filling lentils and cooked chestnuts flavoured with garlic, roesemary and maple syrup and topped with golden butternut squash.

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Vegetarian

Serves6
CourseMain meal
Prepare30 mins
Cook1 hr 20 mins
Total time1 hr 50 mins
Plusplus resting

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Ingredients

200g Waitrose & Partners Dried Lentils
900g 1 Waitrose & Partners Golden Butternut Squash
3 sprig/s 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

Method

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.
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.
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.