1 butternut squash about 500g, cut into chunks with pith and seeds removed
150g chestnut mushrooms, halved
100g green lentils
1 shallot, finely chopped
1 clove of garlic, finely chopped
300ml vegetable stock
A small handful of chopped fresh basil
A little truffle oil to finish
preparation 7 mins • you cook for 6 mins •
Watch a 30 second preview of my cook-along video below
This great recipe is all about deep flavours. It's so tasty, yet so healthy and packs four of your 'five-a-day'. The sweetness of the roasted butternut squash with the earthy mushrooms and lentils works so well. Throw in a good whack of fragrant basil at the end and top with a drizzle of truffle oil for the ultimate in richness. This vegetarian dish showcases some wonderful ingredients that I don't believe we use enough! This is a two part recipe. In part one we start cooking the lentils and roast the squash. In part two we bring everything together and finish off.
Large frying pan/wok with a lid
Spoons to stir
Before you start, preheat your oven to 200c. Have all the ingredients out and ready except for the basil. Put the squash on a baking tray and put your frying pan/wok on the hob on a high heat. Now click here!
Before you start, turn the hob off and take the tray out of the oven. Peel or slice the skin off the squash, chop the basil and click here!