Meat Free Monday

You can’t have failed to notice that thick-skinned winter squash are in season now. The shops are full of bright orange pumpkins. Along with butternut squash, it is a versatile vegetable that can be sautéed, mashed or used in soups and curries.

Winter squash is a good source of complex carbohydrates and fibre. It is an excellent source of vitamin A, a great source of vitamin C, potassium, dietary fiber and manganese, and a good source of folate, omega 3 fatty acids, B vitamins, iron and beta carotene.

You can use anytime of winter squash in this recipe for roast squash with lentils. Lentils contain high levels of proteins and iron and the partnership of squash and lentils not only taste great in this dish, but are a winning nutritional combination too.

Roast Winter Squash with Puy Lentils

Serves 4

• 2 medium red onions, peeled and halved
• 500g winter squash, deseeded, peeled if necessary, and cut into 1-2cm-thick half-moons or similar chunks
• Salt and pepper
• 2  sprigs of rosemary
• Extra-virgin olive oil
• 1 stick of celery, finely chopped
• 2cloves of garlic, finely chopped
• 1 bay leaf
• 250g puy lentils
• 1 tbsp balsamic vinegar

Method

• Heat the oven to 180C/350F/Gas Mark 4. Finely chop one of the onion halves and keep to one side. Cut each of the remaining halves into four wedges. Put in a roasting tin with the squash, season well, then scatter with the leaves from one sprig of rosemary and splash liberally with olive oil. Put in the oven for 40-45 minutes, turning midway through, until the squash and onions are soft.
• Meanwhile, heat a couple of tbsp of olive oil in a saucepan, then add the chopped onion half, the celery, garlic and bay leaf, plus the chopped leaves from the other sprig of rosemary. Cook over a gentle heat for about 5 minutes, until the vegetables have softened, then add the lentils and 1 litre of water. Bring to the boil, then simmer for 30 minutes, until just soft. Drain off all but 4-5 tbsp of the liquid, then add ½-1 tsp of salt, tasting as you go, and plenty of ground pepper. Stir in the balsamic vinegar and 2 tbsp olive oil.
• Divide the lentils between four bowls and scatter the top with the onions, squash and any oil and herbs from the baking tray.