Honey roasted butternut squash and puy lentil salad

(1 ratings)
Honey roasted butternut squash and puy lentil salad
Honey roasted butternut squash and puy lentil salad
  • Serves: 2

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

This dish makes a hearty winter salad thats full of nutrients or it can be a perfect side dish to a main course. The delicious sweet and chewy honey roasted butternut squash goes perfectly with the slight crunch from the pumpkin seeds. A tasty combination with the creamy goats cheese and puy lentils. The butternut squash can be roasted in simple chunks or in lovely crescent shaped slices for a quirkier presentation. Go a step further and roast the butternut with garlic cloves, fresh thyme and rosemary leaves for a winter earthiness. Great served with crumbled blue cheese and toasted chopped walnuts to!


  • 1 small butternut squash, peeled, deseeded & chopped
  • 1tbsp olive oil
  • 2tbsp honey
  • 400g tin puy lentils, drained and rinsed
  • 75g soft goats cheese
  • 100g spinach leaves
  • 3tbsp pumpkin seeds

For something with a little more kick scatter the butternut squash with a tsp chilli flakes!


  1. Pre-heat oven to 190C/375F/Gas Mark 5. Place the butternut squash on a large baking tray, season well and toss in the olive oil. Roast for 20 mins before drizzling with the honey and returning to the oven for a further 10 mins until tender.
  2. Toss gently with the puy lentils and goats cheese. Serve on a bed of spinach and scatter with the pumpkin seeds

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