Roast Butternut Squash With Black Beluga Lentils, Pomegranates & Pine Nuts
Photography: STEVE PAINTER
/

Roast Butternut Squash With Black Beluga Lentils, Pomegranates & Pine Nuts

Roasting the squash in its skin gives the whole vegetable such a fabulous texture and the skin is
unbelievably good to eat. Serve with a rocket salad.
Photography: STEVE PAINTER

All products on this page have been selected by our editorial team, however we may make commission on some products.

Serves
4
Total Time
40 Minutes
Ingredients
2 small butternut squash, halved & deseeded
4-5 tbsp of olive oil
1 handful of fresh thyme leaves
2 tbsp of freshly chopped rosemary
2 large leeks, trimmed & chopped
300g of baby plum tomatoes
1 x 400can of black beluga lentils
Sea salt flakes & freshly ground black pepper
For the dressing
50ml of olive oil
50ml of pomegranate molasse
To serve
50g of toasted pine nuts
3-4 tbsp of pomegranate seeds
Rocket leaves
Method
Step 1

Preheat the oven to 190°C (375°F) Gas 5. Lightly score a diamond pattern into the flesh of the squash using the tip of a sharp knife. Drizzle with a little of the oil, sprinkle with the thyme and rosemary, place on a flat sheet pan and bake for 15 minutes.

Step 2

Remove the sheet pan from the oven and push the squash over to one side. Scatter the chopped leeks and whole baby plum tomatoes on the other side of the pan and drizzle with the remaining oil. Scatter with salt flakes and freshly ground black pepper and return to the oven for another 20 minutes, until the flesh of the squash is soft and the leeks and tomatoes are lightly charred.

Step 3

Remove from the oven, drizzle over the remaining dressing, scatter with pine nuts and pomegranate seeds and add a good grinding of black pepper.

Sheet Pan Dinners by Jenny Tschiesche and Liz Franklin, published by Ryland Peters & Small (£20) Photography by Steve Painter © Ryland Peters & Small 

 

Fashion. Beauty. Culture. Life. Home
Delivered to your inbox, daily