Search

Honey roasted butternut squash and puy lentil salad

(1 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
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!

Ingredients

  • 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!

Method

  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

Your rating

Average rating

  • 4
(1 ratings)

Your comments

comments powered by Disqus

FREE Newsletter