It’s not often that I’m at home for lunch, even at the weekends, so last Sunday I thought I’d treat myself to something a little different – Roasted Squash with Lentils and Goat’s Cheese!
I usually have this as a main meal but I think it works equally well as a more substantial lunch. I also had plenty left over for Monday’s packed lunch – bonus. It’s adapted from a Waitrose recipe card stolen from my mum’s kitchen!
For 4 servings you will need:
- 2 tbsp olive oil
- 1 butternut squash, peeled and deseeded, cut into small chunks
- 1 red pepper, cubed
- 2 tbsp pumpkin seeds
- 2 tbsp balsamic vinegar
- Pack of feta cheese (or Goat’s Cheese), crumbled
- Pack of lentils, ready to eat, ~250g (I use Merchant Gourmet Puy Lentils)
- 1 tbsp chopped sage
- Salad to serve – rocket or spinach is nice!
I cut this down into 2 large servings but only using half the butternut squash and half the lentils.
Preheat your oven to 190°C (fan). Line a baking sheet with baking paper and mix the squash, pepper, sage and seeds together with the oil. Spread them out into an even layer and bake for 30-35 minutes until lightly browned.
Tip everything out into your serving bowl(s) and leave to cool for a few minutes, then carefully stir in your lentils, balsamic vinegar and crumbled cheese. Yum!
To use up the rest of the butternut squash, I added it to some mashed potato for last night’s dinner. I still need to think of a way to use up the remaining lentils…The last time I made this dish, I put them in a lasagne. When I put in front of my boyfriend he was disgusted: ‘Where’s the meat?!’. That pack of lentils also had some quinoa in them – it was a pretty earthy tasting lasagne, safe to say I won’t be making that again!
Hope everyone has had a great few days in the sun – let’s hope the bank holiday weekend is just as nice!