Go Back
+ servings
top down view of roasted squash, lentils and feta on grey plate

Roasted Butternut Squash with Spiced lentils, Feta and Pine nuts

Roasted Butternut Squash with spiced lentils, feta and pine nuts will become one of your favourite butternut squash recipes!
5 from 6 votes
Print Pin
Course: Main
Cuisine: Modern European
Keyword: butternut squash recipes
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4 people
Calories: 539kcal


  • 190g/1 cup green lentils dry, uncooked
  • 2 lbs(1) butternut squash peeled and cubed
  • 3 tbsp olive oil
  • 1 red onion large, sliced
  • 1 tbsp cumin
  • 1 tbsp turmeric
  • 1 tbsp paprika
  • 2 cloves garlic minced
  • 400g/14 oz 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


  • 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.


Calories: 539kcal | Carbohydrates: 67g | Protein: 22g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 433mg | Potassium: 1685mg | Fiber: 22g | Sugar: 13g | Vitamin A: 21913IU | Vitamin C: 62mg | Calcium: 316mg | Iron: 9mg