Cinnamon Roasted Squash with Lentils

Cinnamon Roasted Squash with Lentils
Cinnamon and squash go together like salt and caramel, they're a pair of flavours that buddy-up perfectly and create something greater than the sum of their parts. With squash season peering around the corner, now is the perfect time to try out this heart warming recipe.
Icon_cookingtime_grey Created with Sketch. 1 hour
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 4-6
Cinnamon Roasted Squash with Lentils


  • 1 large butternut squash (approx 1.2kg)
  • 0.5 tsp ground cinnamon
  • 1 tsp salt
  • Freshly ground pepper
  • 4 small red onions, peeled and quartered
  • 4 tbsp olive oil
  • 200g dried split red lentils
  • 2 garlic cloves, minced

How to make

  1. Pre-heat the oven to gas mark 7, 425ºF, 198ºC, 218ºC fan.

  2. Cut the squash into wedges about 1″ wide, leaving the skin on. Place in a large baking tray (you may need to use two) with the quartered red onions. Dust the cinnamon evenly over the vegetables, then pour over 2 tablespoons of olive oil, the salt and a few grinds of pepper. Gently toss them all together so they are evenly coated, then arrange the squash so that all the pieces are skin side down.

  3. Place in the oven and cook for 50 minutes.

  4. Put the lentils in a saucepan with cold water, bring to the boil and simmer for 6 minutes. Check they are cooked by tasting one, to see if it’s soft to bite, if not, cook a little longer.

  5. In a separate bowl, large enough for all the squash, put the remaining 2 tablespoons of olive oil and minced garlic. When the lentils are cooked, drain them and toss in with the olive oil and garlic.

  6. When the squash and onion is cooked, toss with the lentil mixture and serve.

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