Rosemary roasted butternut squash in a lentil tomato and mushroom sauce

This recipe is fast becoming one of my favourites, surprisingly easy to make and extremely delicious. The perfect vegan Thanksgiving dish!

If you are looking for dish with impressive taste but without all the hassle then this dish is for you. I sometimes wonder what to do with butternut squash, I love it in soups and sometimes in a gulasch but haven't made much else with it. This recipe brings out all the delicious flavour of it by roasting it in the oven. And the rosemary works so well with it. Making the lentil tomato and mushroom sauce is a breeze as well.

INGREDIENTS (3 portions):

Roasted rosemary:

  • 1 butternut squash
  • Rosemary twigs
  • Sea salt
  • Extra virgin olive oil
  • Black pepper
  • Juice of 1/2 a lemon
  • 2 tsp minced garlic

Lentils in mushroom tomato sauce:

  • 150g portobello mushrooms
  • 1 small onion
  • Extra virgin olive oil
  • 300ml tomato passata
  • 150g cooked beluga lentils
  • 2 tsp of minced garlic
  • 1/2 - 3/4 tsp of salt
  • Black pepper

Make cooking easier with my ingredient converter: Click to open



Preheat the oven to 180C (360F).

Peel a medium size butternut squash, cut in halves and take out the seeds. Cut into roughly 5 - max 10mm thick slices and put on a baking tray lined with aluminium foil. Drizzle some extra virgin olive oil and the juice of half a lemon on top, season well with sea salt, black pepper, 2 tsp of minced garlic and rosemary.

Let roast in the oven for about 20-25 minutes.

In the meantime finely chop up the portobello mushrooms, garlic and onions and sauté in a pan in a bit of olive oil until they soften. Then add 300ml of tomato passata, salt and pepper to taste and cook for 10 minutes. You might have to add a bit more water in the process. Add the beluga lentils and cook for another 5 minutes.

Pour the sauce into a bowl and add the roasted butternut squash on top. Enjoy!

And if you like butternut squash why not try my butternut squash and orange soup.

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