Roast Squash & Lentil Salad
This is simple to make and such a satisfying dish to eat on colder days. Butternut squash contrasts nicely with the dark and earthy lentils and 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
Ingredients:
- 2 lb. 4-oz. winter squash, such as butternut, pumpkin, hubbard or acorn
- About 4 tbsp. olive oil
- A couple of pinches of dried oregano
- A few sprigs of fresh rosemary
- 6 garlic cloves, unpeeled and halved
- 9-oz. packet of cooked Puy lentils
- 9-oz. packet of cooked green lentils
- ½ red onion, thinly sliced
- 3½ oz. cooked beetroot/beet, cut into wedges
- A small handful freshly chopped flat-leaf parsley
- 2 tbsp. red wine vinegar
- Sea salt and freshly ground black pepper
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Instructions:
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Preheat the oven to 400°F.
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Peel and deseed the squash and cut the flesh into 1-inch slices (if you are using butternut, you can leave the skin on as it will cook okay). Put the squash pieces in a bowl and add a glug of olive oil, the oregano, rosemary and garlic, then mix well.
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Tip into a roasting pan and roast in the preheated oven for 30 minutes, or until the squash is tender and cooked and starting to brown at the edges.
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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—taste and adjust the balance of olive oil and vinegar to taste. Season with salt and pepper.
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To serve, add the roasted squash to the bowl and fold it into the lentils, along with any cooking juices in the pan.
