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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
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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

Ingredients

  • 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

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: 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