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
- Preheat the oven to 180C/160C fan/Gas 4.
- In a large bowl, stir together the lentils, sage, one tablespoon of the sunflower oil and the grapes.
- 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.
- 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.
- Carefully remove the foil from the tray and bake for a further 15-20 minutes until the squash has softened.
- 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.