This savoury-sweet Roasted Butternut Squash with Lentils and Garlic Yoghurt is a delicious vegetarian centrepiece, the perfect comforting dish for the cold-weather season. 



SCROLL DOWN FOR RECIPE

ROASTED BUTTERNUT SQUASH WITH LENTILS AND GARLIC YOGHURT 

Prep time: 20-25 mins
Cook time: 55 mins

Ingredients
1 small butternut squash
1 small pumpkin
3 tbsp olive oil
1 tsp chilli flakes
1½ tsp dried thyme
½ lemon, zested
1 tsp oregano
1 tsp marjoram
1 tsp dried coriander
30g mixed fresh herbs

Lentils
400g green lentils, cooked & drained
2 tbsp olive oil
3 tbsp pumpkin seeds
1½ tbsp maple syrup
1½ tbsp soy sauce

Garlic Yoghurt
300g Greek yoghurt
1 garlic bulb
1 tbsp sriracha

Method
Preheat oven 200°C/180°C fan.
Roast squash, chilli & garlic (wrapped in foil) 30 mins till tender.
Roast lentils with oil, syrup & soy 10 mins, add seeds, bake 15 more.
Mash roasted garlic with yoghurt, season.
Layer yoghurt, lentils & veg, top with herbs & sriracha.