Roast Squash, Brown Lentils & Toasted Pine Nuts

Ingredients

• 1 medium butternut squash, about 1.2kg whole, peeled and deseeded to give roughly 800g flesh, cut into 3cm chunks
• 2 red onions, peeled and cut into thick wedges
• 4 tbsp extra virgin olive oil, divided
• ½ tsp pink Himalayan salt, finely ground, plus a little to taste
• 300g dried whole brown lentils, picked over and rinsed
• 60g pine nuts
• 1 lemon, finely grated zest and 2–3 tbsp juice
• 25g fresh flat-leaf parsley, roughly chopped

Method

1. Get the vegetables roastingHeat the oven to 220°C / 200°C fan / gas 7. Divide the squash and onion wedges between two roasting trays. Toss with 2 tbsp of the oil and the finely ground salt, then spread out in a single layer. Roast for 35–40 minutes, turning halfway, until the squash is tender all the way through and golden at the edges. Swap the trays around if your oven cooks unevenly.
2. Cook the lentilsAs soon as the trays go in, put the rinsed lentils in a saucepan with 1.2 litres of cold water. Bring to the boil, then reduce to a gentle simmer and cook for 25–35 minutes, or according to the pack, until tender with no chalky centre. Add more hot water if needed to keep them covered. Drain well and return to the warm pan.
3. Toast the pine nutsPut the pine nuts in a dry frying pan over a medium-low heat. Toast for 2–4 minutes, shaking the pan often, until lightly golden. Tip onto a plate immediately so they do not burn in the hot pan.
4. Dress while warmWhisk the remaining 2 tbsp oil with the lemon zest and 2 tbsp lemon juice. Stir into the warm, drained lentils with most of the parsley. Taste and add the remaining lemon juice or a small pinch of salt if needed.
5. Bring it to the tableSpoon the lentils onto a large platter and top with the roasted squash and onions. Scatter over the toasted pine nuts and remaining parsley. Serve straight away, giving everyone a scoop of lentils as well as the vegetables.

Make it work for your table

For individual portions, divide the dressed lentils between four shallow bowls before adding the vegetables. For a softer, stew-like version, stir 150–200ml hot water into the cooked lentils and gently simmer for another 5 minutes, then spoon the roast vegetables on top.

Get ahead

Peel and chop the squash and onions the day before and keep them covered in the fridge. You can also toast the pine nuts ahead; let them cool completely before putting them in an airtight container. Dress the lentils while they are warm so they take up the lemon and oil.