Squash season is well and truly upon us and this simple recipe is a great way to enjoy them. Roasting a squash really enhances the flavour and brings out a delicious sweetness in the vegetable, which goes very well in this dish with salty feta and a sharp dressing.
Serves 2 as a main meal
For the salad
- 1 medium butternut squash (or other squash variety of your choice)
- Herbs of your choice – thyme or finely chopped rosemary go well
- 2 red onions
- 2 tbsp olive oil
- 2 tbsp pumpkin seeds
- 150g cooked puy lentils
- 2 big handfuls of salad leaves
- 150g feta cheese
For the dressing
- 3 tbsp olive oil
- 1.5 tbsp red wine vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- Turn the oven on to 180 degrees. Cut the squash up into small chunks (peel it if you like but the skin is edible), coat it in the olive oil and herbs and season with salt and pepper in a large roasting dish.
- Peel the onions and cut them in half – don’t cut too much off the base as this will help keep the layers together when roasting. Slice the onions into thick wedges, and mix with the squash and oil in the roasting dish.
- Roast for about 25-30 minutes, until the squash is tender and the onions are soft.
- Meanwhile stir all the dressing ingredients together until well combined, or shake up in a jar for a quick mix!
- Toast the pumpkin seeds in a dry saucepan on a low heat. Whilst they are toasting toss the pan a few times to ensure the heat is evenly distributed. You will know they are ready when they have started to colour and the skin begins to split. Set aside.
- When the squash and onion are cooked, remove from the oven and add the cooked lentils to the dish (if you need to cook the lentils from scratch see our guide here).
- Add the dressing to the squash and lentils and gently mix everything together.
- Serve with the salad leaves and crumble the feta on top.