Roasted squash with lentils and goat's cheese


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.

Cook’s tip

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

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

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1489.504kJ
Fat 18.4g
Saturated Fat 5.9g
Carbohydrate 31.2g
Sugars 11g
Salt 1.1g

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5 stars

Average user rating Based on 76 ratings

This recipe was first published in Fri Sep 13 14:36:00 BST 2013.