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    Roasted butternut squash with lentils and sage

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    Roasted butternut squash with lentils and sage

    An aromatic and flavoursome winter warmer.

    • Preparation time: 20 minutes
    • Cooking time: 30 minutes
    • Total time: 50 minutes

    Serves: 8


    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.

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