VEGETARIAN · OVEN

Roast squash & lentils with feta

Name: Roast squash & lentils with feta
Total time: 40 min
Yield: 2 servings
Ingredients: 450 g Peeled butternut squash; 240 g Drained canned green lentils; 70 g Feta; 1 tbsp Olive oil; 0.5 Lemon; 0.5 tsp Ground cumin; 0.25 tsp Fine salt; 0.25 tsp Black pepper

A warm autumn bowl with sweet squash, earthy lentils and salty feta.

◷ 40 min estimated total♧ 2 servings

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Serves two · estimated cooking time · image for serving inspiration.

Roast squash & lentils with feta — serving illustration

LET’S MAKE DINNER

A few simple steps.

01
Heat the oven to 425°F / 220°C (200°C fan). Cut the squash into 2 cm cubes.
02
Toss with oil, cumin, salt and pepper on a rimmed tray. Roast for 25–30 minutes, turning halfway, until tender and browned at the edges.
03
Drain and rinse the lentils. Warm in a saucepan with 2 tbsp water for 3–4 minutes, stirring, until steaming. Drain any excess liquid.
04
Divide the lentils and squash between two bowls. Add crumbled feta and lemon juice to taste.

A note from the kitchen

Use vegetarian feta if required; for a vegan version use a suitable plant-based alternative.

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