Butternut squash, lentil and chestnut roast

Step by Step

Step 1

Wash the lentils thoroughly, drain, then put in a pan and cover with cold water. Bring to the boil, reduce the heat then simmer for 20 minutes, until al dente. Meanwhile, peel the squash. Cut about 24 thin circles from the top end and set aside. Deseed and coarsely grate the remaining squash (use a food processor with a grating attachment if you have one); tip into a bowl and set aside.

Step 2

Preheat the oven to 190˚C, gas mark 5. Drain the lentils, cool for 5 minutes then add to the grated squash. Add most of the rosemary, plus the garlic, lemon zest, goats’ cheese, breadcrumbs and chestnuts; season. Tip into a 32cm ovenproof dish, pressing it down with the back of a spoon into an even layer.

Step 3

Arrange the squash slices on top, overlapping (as above). Mix the oil and maple syrup together in a bowl then brush over the squash. Scatter with the remaining rosemary and a little fl aky sea salt; bake for 55 minutes-1 hour, until golden and crisp. Rest for 10 minutes before serving with trimmings.

Ingredient

Lemon

1 1
Olive oil

0.5 tbsp 0.25 fl. ozs
Garlic cloves

3 3
Maple syrup

0.5 tbsp 0.25 fl. ozs
Rosemary

3 sprig/s 3 sprig/s
Waitrose & partners dried lentils

200 grams 0.44 lbs
Soft white breadcrumbs

120 grams 0.26 lbs
Mature hard goats’ cheese

120 grams 0.26 lbs
Waitrose & partners golden butternut squash

900 grams 1.98 lbs
Chestnut

180 grams 0.4 lbs

Butternut squash, lentil and chestnut roast

Summary

Step by Step

Step 1

Step 2

Step 3

Ingredient

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