An aromatic and flavoursome winter warmer.
Roasted butternut squash with lentils and sage
2 butternut squash (about 2kg)
4 tbsp olive oil
¼ tsp ground cinnamon
¼ tsp sweet smoked paprika
6 cloves garlic (skin on, bashed once with the flat of a knife)
8 sprigs thyme
For the lentils
3 tbsp vegetable oil
2 onions, finely chopped
2 sticks celery, finely chopped
2 carrots, finely chopped
4 bay leaves
1.5 litres vegetable stock
400g Puy lentils
Juice of ½ lemon
For the garnish
200ml vegetable oil
2 x 20g packs fresh sage leaves
Extra virgin olive oil, to serve
1. Preheat the oven to 200ºC, gas mark 6. Peel, deseed and cut the squash into wedges, or into 5-6cm cubes, whichever you prefer. Toss the squash with the olive oil, cinnamon, paprika, garlic, thyme and some seasoning in a roasting tin. Roast for 20-25 minutes.
2. For the lentils, heat the oil in a saucepan and fry the onion, celery and carrot for about 10 minutes, until starting to soften. Add the bay leaves, stock and lentils and gently simmer for 20-25 minutes until soft but not mushy. Season and add the lemon juice.
3. For the garnish, heat the oil in a small saucepan to about 180ºC (when a cube of bread will sizzle and turn golden in about 20 seconds). Drop in the sage leaves and remove with a slotted spoon after 10 seconds. Drain on kitchen paper.
4. To serve, pile the roasted squash onto the lentils, top with sage leaves and drizzle with oil.
- Preparation time: 20 minutes
- Cooking time: 30 minutes
- Total time: 50 minutes
Typical values per serving:
16g protein, 9.5g fibre
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