Main Meals Recipes

Roasted Butternut Squash and Lentil Salad

Salad means different things to different people. I refer to this as a salad, even though there is a distinct lack of green leafy vegetables as you might often think of. But trust me, this is worth adding to your repertoire!

It’s packed full of lovely ingredients that help provide a wide variety of nutrients including plenty of plant-based protein, fibre, vitamin A (in the form of beta-carotene), iron, folate and vitamin K1 to name but a few.

For those following a full plant-based diet try swapping the goat cheese for a plant-based cheese alternative, or use tofu and roast in the same way.

You also know that I love to use as much of my homegrown veg as possible. So, I’m making sure I save the seeds and roast them up as a crispy topping. It adds an extra texture dimension to the whole dish and saves edible food from going into the bin. The seeds also have slightly different nutritional properties to the flesh of the butternut squash itself, so it really is a win-win situation.

Serves 2


  • 1 small butternut squash, around 400g when prepared, saving the seeds
  • 2 cloves of garlic, skin on
  • 2 tbsp extra virgin olive oil
  • 100g goat cheese, sliced in half
  • 100g puy lentils
  • 1 tsp wholegrain mustard
  • 1 tbsp balsamic vinegar
  • 30g chives, finely chopped
  • 50g flat-leaf parsley, finely chopped


  • Preheat the oven to 180°C fan/ 200°C convection
  • Prep the butternut squash by removing the very ends and slicing in half lengthways. Remove the seeds, but save for later. Coat the butternut squash in 1 tbsp olive oil and place on a baking tray. In a separate small ovenproof dish add the garlic and 1/2 tbsp olive oil and cover. Bake for 25 minutes.
  • Meanwhile, separate the seeds from the pulp and dry before mixing with the remaining 1/2 tbsp olive oil. Remove the roasted garlic dish and spread the seeds out over the tray, and add the goat cheese into the cavity of the butternut squash. Bake for 12-15 minutes till the seeds are crispy and the cheese has melted.
  • Meanwhile, cook the lentils by bringing them to the boil and then simmer for 12-15 minutes till soft but still with a bite.
  • Remove the garlic skins and mash the garlic into the oil with the mustard and balsamic vinegar to make a sauce. Mix into the hot lentils, and once slightly cooled mix in the herbs.
  • Serve straight away hot, or equally delicious eaten cold as leftovers the next day.
Roasted Butternut Squash and Lentil Salad

Per serving: 565kcal/ 29g fat/ 11g saturated fat/ 40g carbohydrates/ 15g fibre/ 28g protein

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