2020-11-08 07:00:00 | Roasted grapes with squash and lentils recipe


Story by: Katy Beskow The Telegraph

I love to cook this simple supper on a cold, autumn evening then eat it from a bowl. Cosy, comforting and perfectly balanced, this dish will become your new midweek staple. If you struggle to peel the tough skin on butternut squash, two minutes in a microwave will soften it. Serve alone or with roast potatoes. 

Prep time: 10 minutes | Cooking time: 50 minutes




  • 1 x 400g can of green lentils, drained and rinsed
  • 1 tsp dried sage
  • 2 tbsp sunflower oil
  • 150g red grapes
  • 1 small butternut squash, peeled and thinly sliced into half-rounds
  • 1 sprig of fresh rosemary


  1. Preheat the oven to 180C/160C fan/Gas 4.
  2. In a large bowl, stir together the lentils, sage, one tablespoon of the sunflower oil and the grapes.
  3. Spoon the mixture into a large, deep roasting tray. Lay the butternut squash slices evenly in the tray and drizzle with the remaining tablespoon of sunflower oil.
  4. Place the sprig of rosemary in the centre of the tray, then loosely cover the tray with foil and bake in the oven for 30 minutes.
  5. Carefully remove the foil from the tray and bake for a further 15-20 minutes until the squash has softened.
  6. Remove the tray from the oven and discard the rosemary. Season to taste with salt and pepper. Serve hot.

Recipe from Easy Vegan Bible by Katy Beskow (Quadrille, £22). Order your copy from books.telegraph.co.uk.


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Source References: The Telegraph
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