Rosemary roasted butternut squash in a lentil tomato and mushroom sauce

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

METHOD:

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.