Rosemary-roasted squash with ham hock and lentils
Crunchy veg and earthy lentils combine for a dish that counts as 1 of your 5 a day.
- CourseMain meal
- Prepare15 mins
- Cook35 mins
- Total time50 mins
- 1 pack essential Waitrose butternut squash
- 2 sprig/s fresh rosemary, chopped
- 250g puy lentils
- 1 tsp olive oil
- 1 small onion, finely chopped
- 1 tbsp Dijon mustard
- 100ml essential Waitrose single cream
- 180g pack Cooks' Ingredients Pulled Ham Hock
- 25g sunflower seeds
- 20g pack flat leaf parsley, chopped
Preheat the oven to 200ºC, gas mark 6. Spread the frozen butternut squash in a single layer on an oiled baking sheet and sprinkle with the chopped rosemary. Bake for 30–35 minutes, turning once until lightly browned. Cook the lentils in a pan of boiling water for 15–18 minutes until tender. Drain.
Meanwhile, heat the oil in a large non-stick frying pan and add the onion. Cook for 5–6 minutes until soft and golden. Stir in the mustard, cream and some seasoning and bring to simmering point.
Cut the squash into even cubes and stir into the cream sauce with the drained lentils, ham hock, sunflower seeds and parsley. Heat through gently then check seasoning and serve.
Try adding 100g frozen peas with the onion for extra colour and texture. Delicious served cold as a salad.
And to drink...
Flavour and texture combine in this dish, suiting a white that’s fairly full-bodied but still with plenty of freshness. Try Domaine Begude Chardonnay 2008 Limoux, South of France.
Typical values per serving when made using specific products in recipe