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Squash + Lentil Bake
Sweet butternut squash and creamy avocado come together to create this simple traybake, which we finish with a tangy Dijon dressing. It's so easy and it's exactly the way we love to cook at home.
Ingredients
Ingredients
- medium butternut squash, peeled + cubed
- red onion, cut into wedges
- garlic cloves, peeled + sliced
- olive oil
- tins of green lentils, drained + rinsed
- salt + pepper
- Dijon mustard
- red wine vinegar
- avocados, peeled + diced
- fresh parsley, chopped
Method
- 1
Preheat the oven to 180°C fan / 400°F.
- 2
Place the butternut squash, onion and garlic in a roasting tin. Toss with a generous drizzle of olive oil then bake for 20 minutes.
- 3
Then add the lentils to the roasting tin along with 1/2 teaspoon of salt and a good pinch of pepper and return to the oven for 20 minutes or until the lentils start to go crispy and the butternut squash is soft.
- 4
Meanwhile, to make the dressing, in a small bowl combine 1 tablespoon of olive oil with the Dijon mustard, red wine vinegar and good pinches of salt and pepper.
- 5
Drizzle the dressing over the veggies and lentils.
- 6
To finish, top with the avocado and sprinkle with fresh parsley.
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crafted by Roxy + Ben
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