Roasted butternut squash and puy lentil salad

Roasted butternut squash © dan and tuesday

Roasted butternut squash © dan and tuesday

Wow, has it been more than a year since we’ve done anything on this blog?

A quick update since September 2010: we left Cardiff, UK to move to The Hague, Netherlands; bought a house and we’re having a baby this month! Plus, in July this year, I (Tuesday) started eating meat again! Maybe it was the pregnancy or maybe because I just want to re-discover (meat) flavours. I am now a carnivore after being an ovo-lacto vegetarian for nearly 12 years and pescetarian (vegetable and seafood diet) in the last 4 years. This means that we will be sharing more meat-based recipes that we like in this blog.

But not this recipe. Our first blog post this year is a vegetarian recipe. This warm salad recipe is from the Good Food magazine and is high in fibre, iron, protein, folic acid and vitamin C. It’s also low-fat, counts as your 5 of 5-a-day (it’s a British thing, click on the link to find out more), and also very easy to make. Win-win!

Roasted butternut squash and Puy lentil salad © dan and tuesday

Roasted butternut squash and Puy lentil salad © dan and tuesday

You need:

  • butternut squash, regular size of about 1 kg, diced
  • 2-3 tbsp extra virgin olive oil
  • garlic clove, crushed (I love garlic and I probably put in about 6 cloves but you can only put 1 or 2, if you don’t fancy it)
  • 2 tsp thyme leaves
  • 1 tbsp balsamic vinegar
  • 1 tsp wholegrain mustard
  • 1-2 tbsp of water
  • 2 x 400g tin of Puy lentils, drained and washed in water
  • small red onion, sliced
  • 100g of baby spinach
  • 150g cherry tomatoes, halved
  • toasted pumpkin seed (what we always have in our cupboard is pumpkin seed, sesame seed and sunflower seed toasted in tamari or soy sauce. It’s great topping for salad, soup or pasta dishes)
  • crumbly cheese like feta or Cheshire or whatever cheese you have leftover

What to do:

  1. Pre-heat oven to 200C.
  2. In a roasting tin, toss the butternut squash, garlic, and thyme in 1 tbsp extra virgin olive oil. Roast for about 30 mins until it’s they are tender and slightly charred.
  3. Make the dressing by combining balsamic vinegar, wholegrain mustard, water and the rest of the extra virgin olive oil.
  4. Assemble salad by combining Puy lentils, baby spinach, red onion, and cherry tomatoes. Put the dressing and toss.
  5. Top with roasted butternut squash, crumbly cheese, and toasted seeds.