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Roasted Spiced Squash & Lemony Lentils

Roasted Spiced Squash & Lemony Lentils

Rating
4.5rating out of 5

(535 reviews from our customers)

Prep Time

45 min

Cuisine

Moroccan

Puy style lentils, roasted wedges of butternut squash and crispy sage form this deliciously warming, vegetarian feast. Cooked with baharat (a spice blend of cumin, cloves, cinnamon and black pepper) and finished with tart lemon juice and toasted pumpkin seeds.

Prep Time

45 min

Cuisine

Moroccan

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Lemon
1 lemon
Red-onion
1 red onion
Puy-style-lentils
150g puy-style lentils
Pumpkin Seeds
30g pumpkin seeds
Carrot
200g carrots
dried-bay-leaves-(1)
2 dried bay leaves
garlic-clove
2 garlic cloves
fresh-sage
10g fresh sage
Baharat-(7-spice)
1 tsp baharat
Vegetable-stock-cube
1 vegetable stock cube †
butternut squash cubes
1 butternut squash
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 1 red onion
  • 150g puy-style lentils
  • 1 bag of pumpkin seeds (30g)
  • carrots
  • Dried bay leaves
  • 1 garlic clove
  • 10g sage
  • 1 tsp baharat
  • vegetable stock pot<span class="strong">†</span>
  • 120g butternut squash cubes
Typical Values per 100g per serving
Energy 499 kJ
118 kcal
1820 kJ
431 kcal
Fat
of which saturates
3 g
0.7 g
10.9 g
2.5 g
Carbohydrate
of which sugars
17.1 g
3.8 g
62.4 g
13.9 g
Fibre 3.7 g 13.5 g
Protein 7.3 g 26.7 g
Salt 0.63 g 2.29 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
lemon
1 red onion
red onion
150g puy-style lentils
puy-style lentils
1 bag of pumpkin seeds (30g)
pumpkin seeds
carrots
Dried bay leaves
1 garlic clove
garlic
10g sage
sage (100%)
1 tsp baharat
pepper, cumin, coriander, clove, cardamom, paprika, cinnamon, nutmeg
vegetable stock pot
water, carrots, leek, red bell pepper, celeriac (43%), glucose syrup, salt, yeast extract, palm fat, sugar, potassium chloride, parsley, vegetable juice concentrate (celery, carrots, leek, onions 09%), spices (celery seeds, lovage root, nutmeg, pepper) gelling agents: (xanthan gum, locust bean gum), flavourings, caramel syrup, maltodextrin
120g butternut squash cubes
butternut squash
Allergens
  • Allergens highlighted by † (celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Lemony Lentils

Preheat the oven to 230°C/ 210°C (fan)/ 450°F/ Gas 8

Boil a kettle 

Slice the squash in half lengthways, remove the seeds (with a spoon) and slice into wedges

2 Lemony Lentils

Peel and dice the carrots 

Peel and finely dice the onion[s]

Peel and finely chop (or grate) the garlic

3 Lemony Lentils

Heat a large pan with 1-2 tbsp olive oil over a medium-high heat

Once hot, add the onion and carrot and cook for 4 min or until the onion is soft

4 Lemony Lentils

Meanwhile, add the squash to a baking tray

Sprinkle with the baharat and drizzle with 2-3 tbsp olive oil

Put the tray in the oven for 25-30 min, or until tender

5 Lemony Lentils

Meanwhile, add the stock cube[s], bay leaf[ves] and garlic to the onion and cook for 30 seconds

Add 500ml [1L] boiled water and the lentils

Cook for 25-30 min 

6 Lemony Lentils

Meanwhile, heat a separate pan over a medium-high heat

Once hot, add the pumpkin seeds and toast for 3 min, until they start to pop

Remove the toasted seeds from the pan and set aside 

Return the pan to a medium-low heat with 3-5 tbsp olive oil

7 Lemony Lentils

Separate the sage leaves

Lay a few sheets of kitchen towel ready at the side of your pan, and grab a pair of tongs or a slotted spoon

Add the sage to the pan for 2-3 min until dark green and crispy

Transfer the crispy sage to the kitchen towel and sprinkle with salt

8

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Cut the lemon[s] in half and season the lentils generously with salt, pepper and lemon juice

Serve the tender squash over the lentils and garnish with pumpkin seeds and crispy sage

Enjoy!

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