Delicious Roasted Butternut Squash and Lentils Recipe for a Healthy Meal

Roasted butternut squash paired with lentils creates a wonderful side for your Ramadan Iftar, and it is both satisfying and packed with nutrients. This combination offers a perfect balance of flavours and textures, making it a great choice for anyone looking to enjoy a wholesome, plant-based dish. Whether you are a seasoned cook or just starting out, this recipe is straightforward and adaptable to your taste.

Roasted butternut squash and lentils served in a bowl

Why Choose Roasted Butternut Squash and Lentils?

And Why in Ramadan?

Both butternut squash and lentils bring unique benefits to the table. Butternut squash is rich in vitamins A and C, fibre, and antioxidants. Its natural sweetness intensifies when roasted, creating a caramelised flavour that complements savoury dishes. Lentils, on the other hand, are a powerhouse of plant-based protein, iron, and fibre. They help keep you full longer and support digestive health. Perfect for Ramadan when you want a good balance of energy to sustain you, so you also don't feel bloated and uncomfortable.

Combining these two ingredients results in a meal that is not only delicious but also supports overall wellness. This dish is naturally gluten-free, low in fat, and suitable for vegetarians and vegans.

Ingredients You Will Need

To make this recipe, gather the following:

• 1 medium butternut squash, unpeeled, halved lengthwise, seeded and cut into 1/2 inch half moons or wedges

• 1 can of pre-cooked puy lentils, depending on how much you need

• 3 tablespoons olive oil

• 3 tablespoons of sage leaves

• 1/2 teaspoon salt, plus more to taste

• 1/4 teaspoon black pepper

• 2 red onions, cut into wedges

• 2 cloves garlic, minced

• Fresh parsley or coriander to garnish (optional and I used what herbs I had lying around)

• A squeeze of lemon juice (optional)

  
  

Method

Roasting the Butternut Squash

1. Preheat your oven to 220°C.

2. Toss the butternut squash along with the onions and 2 tablespoons of olive oil, sage, salt, and pepper. Make sure each piece is coated evenly.

3. Spread the squash on a baking sheet in a single layer.

4. Roast for 25 to 30 minutes, turning halfway through, until the squash is tender and caramelised on the edges.

5. Once the squash is roasted, if you're being lazy add the drained canned lentils, gently mix them together in a large bowl. If you're being adventurous, you've made your lentils from scratch.

6. Adjust seasoning with additional salt or pepper if desired.

7. Add a squeeze of lemon juice to brighten the flavours.

8. Garnish with fresh parsley or coriander for that extra boost of colour and freshness.

   
   

To Serve

• Add texture: Toasted nuts or seeds like pumpkin seeds add crunch and extra nutrients.

• Make it a meal: Serve with a side of leafy greens or whole grain bread for a complete meal.

• As a side: Serve it with a lovely roast lamb to add in fibre.

  
  

Variations to Try

• Spicy version: Add a pinch of cayenne pepper or chili flakes to the spice mix for a kick.

• Herb twist: Use rosemary or thyme instead of parsley for a different flavour profile.

• Creamy touch: Stir in a dollop of Greek yogurt or coconut cream before serving for richness. Or throw in some feta.

• Grain bowl: Serve the roasted squash and lentils over quinoa, or brown rice.

• Add other vegetables: Mix in roasted carrots, peppers, or kale for extra colour and nutrients.

  
  

Nutritional Benefits

This dish offers a well-rounded nutritional profile:

• High in fibre: Both butternut squash and lentils support digestion and help maintain steady blood sugar levels.

• Rich in protein: Lentils provide a plant-based protein source essential for muscle repair and energy.

• Packed with vitamins: Butternut squash delivers vitamin A for eye health and immune support.

• Low in fat: Using olive oil in moderation keeps the dish heart-healthy.