For another reader favourite check out our Creamy Orzo Pasta with Roasted Butternut Squash. We are not a vegetarian family although we do love a meat-free meal. We eat vegetarian meals 2-3 times a week. Some days just call for light meat-free meals, and especially now that the weather is turning warm and sunny. The thing is, we are pretty uncompromising when it comes to flavour. Whether meaty or meatless, it has to be good! This Roasted Butternut Squash with Spiced Lentils, Feta and Pine nuts is a beautiful vegetarian meal that will not make you miss meat one bit! It’s packed with complex and complementary flavours that anyone will love, whether vegetarian or not!
Butternut Squash Recipes
I love having a few of my favourite butternut squash recipes to choose from so I can incorporate this lovely vegetable in so many different ways! It comes with a whole host of nutritional benefits, it becomes incredibly sweet and tender when roasted, which is how I cook it most often. Looking for ways to use more butternut squash in your own kitchen? Orecchiette Pasta with Chorizo and Roasted Butternut Squash is definitely a winner. Or if you are looking for a delicious side dish, give this Butternut Squash Gratin a try. Our silky smooth Butternut Squash and Sweet Potato Soup could be enjoyed as a starter or a meal in its own right for lunch.
Roasted squash and spiced lentils
This recipe I am sharing today is perfectly balanced in flavour. It is incredibly satisfying, not to mention nutritious. Butternut squash, lentils, herbs and nuts equal vitamins, minerals, fibre and protein. It’s the whole nine yards, friends! The sweetness of the roasted butternut squash compliments lentils seasoned with a touch of curry spice. When topped off with the briny feta cheese and crunchy pine nuts, this dish lacks nothing! It’s a classic example of each ingredient building on the one before. The whole is much more than the individual parts, and it’s so good because of it!
Serving suggestions
This wonderful combination screams out to be served as a spectacular brunch. All it really needs to finish it off is a hearty chunk of sourdough bread. If you want to pad out the meal a bit more, add a simple side salad for a contrast of colour and crunch.
Storage and leftovers
Although definitely best when hot and fresh, you can keep leftovers in a refrigerator for up to 5 days. Just be sure not to add the pine nuts or feta to any leftovers you might keep as time won’t improve either. This is why it is much better to add both after plating. Store leftovers in an airtight container. Reheating can be done in an oven preheated to 375F/190C for 5-7 minutes, or until it is hot throughout.
More butternut squash recipes
Creamy Butternut Squash Gnocchi Butternut Squash Risotto with Sage and Goat Cheese Chickpea and Butternut Squash Curry Lentil and Butternut Squash Wellington
