Roast Squash & Lentil Salad

This is simple to make and such a satisfying dish to eat on colder days. The sweet butternut squash contrasts nicely with the dark and earthy lentils, both in flavour and appearance. If you’ve got some feta lurking in the fridge, throw a few crumbs on top to serve.
Serves 8 to share, 4 as a main
Total Time
35 Minutes
1 x 1kg winter squash, such as butternut, pumpkin, hubbard or acorn
4 tbsp of olive oil
A couple of pinches of dried oregano
A few sprigs of fresh rosemary
6 garlic cloves, unpeeled and halved
1 x 250g packet of ready-to-eat cooked Puy lentils
1 x 250g packet of ready-to-eat cooked green lentils
1⁄2 a red onion, thinly sliced
100g of cooked beetroot, cut into wedges
A small handful freshly chopped flat-leaf parsley
2 tbsp of red wine vinegar, to taste
Salt and freshly ground black pepper
Step 1

Preheat the oven to 200°C (400°F) Gas 6.

Step 2

Peel and deseed the squash and cut the flesh into 2.5cm slices (if you are using butternut, you can leave the skin on). Put the squash pieces in a mixing bowl and add a glug olive oil, the oregano, rosemary and garlic. Tip into a roasting pan and roast in the pre-heated oven for about 30 minutes, or until the squash is tender and starting to brown at the edges.

Step 3

Tip both the Puy and green lentils into a large bowl and add the red onion, beetroot wedges and chopped parsley. Dress the salad with a generous amount of the remaining olive oil and a splash of red wine vinegar – adjust the balance of olive oil and vinegar to taste. Season with salt and pepper. Add the roasted squash to the bowl and fold it into the lentils, along with any cooking juices in the pan. Serve.

Recipe courtesy of Share: Delicious Sharing Boards for Social Dining by Theo Michaels, £16.99. Photographs by Mowie Kay. Published by Ryland Peters & Small.

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