This roast includes filling lentils and cooked chestnuts flavoured with garlic, roesemary and maple syrup and topped with golden butternut squash.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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.
Typical values per serving when made using specific products in recipe
Energy | 1,142kJ/ 272kcals |
|---|---|
Fat | 7g |
Saturated Fat | 3.8g |
Carbohydrates | 35.1g |
Sugars | 10.2g |
Fibre | 10.3g |
Protein | 11.9g |
Salt | 0.85g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
