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Do you have enough of butternut squash recipes to last you through the season? This roasted butternut squash with spiced lentils, feta and pine nuts is an excellent meat-free dinner you will want to make again and again!

For another reader favourite check out our Creamy Orzo Pasta with Roasted Butternut Squash

top down view of roasted squash, lentils and feta on grey plate
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We are not a vegetarian family although we do love a meat-free meal. We eat vegetarian meals 2-3 times a week. Some days just call for light meat-free meals, and especially now that the weather is turning warm and sunny.

The thing is, we are pretty uncompromising when it comes to flavour. Whether meaty or meatless, it has to be good!

This Roasted Butternut Squash with Spiced Lentils, Feta and Pine nuts is a beautiful vegetarian meal that will not make you miss meat one bit! It’s packed with complex and complementary flavours that anyone will love, whether vegetarian or not!

Butternut Squash Recipes

I love having a few of my favourite butternut squash recipes to choose from so I can incorporate this lovely vegetable in so many different ways! It comes with a whole host of nutritional benefits, it becomes incredibly sweet and tender when roasted, which is how I cook it most often.

Looking for ways to use more butternut squash in your own kitchen? Orecchiette Pasta with Chorizo and Roasted Butternut Squash is definitely a winner.

Or if you are looking for a delicious side dish, give this Butternut Squash Gratin a try. Our silky smooth Butternut Squash and Sweet Potato Soup could be enjoyed as a starter or a meal in its own right for lunch.

Roasted Butternut Squash with Spiced Lentils, Feta and Pine Nuts

Roasted squash and spiced lentils

This recipe I am sharing today is perfectly balanced in flavour. It is incredibly satisfying, not to mention nutritious. Butternut squash, lentils, herbs and nuts equal vitamins, minerals, fibre and protein.

It’s the whole nine yards, friends! 

The sweetness of the roasted butternut squash compliments lentils seasoned with a touch of curry spice. When topped off with the briny feta cheese and crunchy pine nuts, this dish lacks nothing! 

It’s a classic example of each ingredient building on the one before. The whole is much more than the individual parts, and it’s so good because of it!

Butternut squash and lentils recipe step by step process images

Recipe Tips and Notes

  • To speed up the cooking process it’s important to get all ingredients ready before the start and multitask!
  • Canned lentils can be used in place of dried lentils.
  • Cut the butternut squash into even sized pieces so the results are consistent. Although I prefer butternut squash, any other type of squash can be instead.
  • While the butternut squash is roasting, jump on the next step of making spiced lentils. You can use 2 tbsp of any curry paste instead of the dry spices used in the recipe. Experiment with flavours!
  • As soon as the squash is tender and caramelised, combine the spiced lentils and the squash in the same pan where it was roasted to save on washing dishes. 
  • Top with feta and pine nuts before serving. 
top down view of two grey plates with butternut squash and lentils, green glass

Serving suggestions

This wonderful combination screams out to be served as a spectacular brunch. All it really needs to finish it off is a hearty chunk of sourdough bread.

If you want to pad out the meal a bit more, add a simple side salad for a contrast of colour and crunch.

Storage and leftovers

Although definitely best when hot and fresh, you can keep leftovers in a refrigerator for up to 5 days. Just be sure not to add the pine nuts or feta to any leftovers you might keep as time won’t improve either. This is why it is much better to add both after plating.

Store leftovers in an airtight container. Reheating can be done in an oven preheated to 375F/190C for 5-7 minutes, or until it is hot throughout.

More butternut squash recipes

5 from 6 votes

Roasted Butternut Squash with Spiced lentils, Feta and Pine nuts

Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
Servings: 4 people
Roasted Butternut Squash with spiced lentils, feta and pine nuts will become one of your favourite butternut squash recipes!
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Ingredients 

  • 190g/1 cup green lentils, dry, uncooked
  • 1kg/2 lbs (1) butternut squash, peeled and cubed
  • 3 tbsp This is an affiliate link.olive oil
  • 1 red onion, large, sliced
  • 1 tbsp cumin
  • 1 tbsp turmeric
  • 1 tbsp paprika
  • 2 cloves garlic, minced
  • 400g/14 oz This is an affiliate link.canned tomatoes
  • 1 tsp sugar
  • 20g/1/2 cup flat leaf parsley, chopped
  • 20g/1/2 cup cilantro/coriander, chopped
  • 100g/1/2 cut feta, crumbled
  • 35g/1/4 cup pine nuts

Instructions 

  • Preheat the oven to 375F/190C. Wash the lentils and put them in a pot with plenty of water, bring to a boil, add a pinch of salt and cook until tender but not falling apart for 20 min.
  • Cube the butternut squash, toss with a tablespoons of olive oil and spread on a shallow baking pan, sprinkle with some salt. Roast for 30 minutes.
  • While the squash is roasting, slice the onions and cook them in remaining olive oil over low heat for 5 minutes without browning, then add cumin, turmeric, paprika, garlic and some salt and cook for a minute longer stirring.
  • Then add canned tomatoes, half the parsley and half the cilantro, a pinch of sugar and a pinch of salt. Let it simmer for 10-15 minutes. Stir in cooked lentils in the last 5 minutes.
  • Add the spiced lentil mixture to the pan with roasted butternut squash and toss gently to coat the squash evenly. Add remaining parsley and cilantro. Serve with crumbled feta and a sprinkle with pine nuts.

Nutrition

Calories: 567kcal | Carbohydrates: 74g | Protein: 22g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 22mg | Sodium: 441mg | Potassium: 1905mg | Fiber: 24g | Sugar: 14g | Vitamin A: 28557IU | Vitamin C: 75mg | Calcium: 346mg | Iron: 10mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Let us know how it was!
Julia from Vikalinka

About Me

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.

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Recipe Rating




17 Comments

  1. Sandra says:

    5 stars
    Lovely recipe and so easy to make! The flavor combinations are spot on and I will definitely be making this recipe again!

    1. Julia Frey (Vikalinka) says:

      Thanks so much, Sandra!!

  2. Rosina Price says:

    5 stars
    Lovely recipe, very easy to make, I used slightly less spice than the recipe stated so it was aromatic rather than spicy. Will try the full amount next time. I also cooked the lentils for a little longer again personal preference.

    1. vikalinka says:

      So glad you enjoyed the recipe, Rosina!

  3. Amy says:

    5 stars
    What a stellar dish! So tasty!

    1. vikalinka says:

      Thanks so much for your review, Amy! It’s one of our favourite dishes!

  4. Diane Higgins says:

    Can this recipe be made a day ahead and stored in the fridge well?

    1. vikalinka says:

      Hi Diane, yes it absolutely can. It’s a great one to make for work week lunches.

  5. Vanessa says:

    5 stars
    Absolutely delicious combination of flavours, went beautifully with a Douro Portuguese Wine and ciabatta bread to accompany.

    1. vikalinka says:

      Great to hear, Vanessa! I just bought a butternut squash to make it again. One of my favourites!

  6. Peggy says:

    Could you substitute canned lentils?

    1. vikalinka says:

      You sure can, Peggy!

  7. Cheryl Ha says:

    Sorry for the silly question, but are you using dried lentils or canned?

    1. vikalinka says:

      Cheryl, I was using dried lentils.

  8. Daphne says:

    I made this last night and my son and I loved it! thanks for sharing!

  9. Denise Ross says:

    5 stars
    I just made this and it’s incredible! I have been on a butternut squash kick lately. Thanks for the recipe!

  10. Laura (Tutti Dolci) says:

    I love roasted squash, these flavors are wonderful!