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.

Loading Conversation

More Mains

Oat veggie patties with a savoury pistachio creme - gluten-free and protein rich -

Oat veggie patties with a savoury pistachio creme - gluten-free and protein rich

Oats are super healthy but they aren't just for breakfast! You can also use them for main dishes! I wanted to try something different and more healthy but still delicious and easy to make. So I came up with the recipe for these oat veggie patties and topped with a delicious savoury pistachio creme. And you might even have all ingredients in your pantry already. This meal is gluten-free, high in protein and a great mid-week meal.
Yes Please
31 Aug 2017

Swedish meatballs inspired vegan veggie balls -

Swedish meatballs inspired vegan veggie balls

I've been meaning to make this recipe for a long time and these Swedish meatballs inspired veggie balls aren't just vegan and super easy to cook but absolutely delicious. And you can get all ingredients in your local supermarket.
Yes Please
18 Aug 2017

Vegan Mexican lasagna -

Vegan Mexican lasagna

It's actually logical that Italian lasagna and Mexican chilli sin carne would go together! Both use tomato sauce and either white sauce or sour cream, so why not combine the two. And the resulting fusion was amazing! I don't know why I haven't tried that before!
Yes Please
8 Aug 2017