Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book



Rosemary Roasted Butternut Squash With Lentil, Tomato, and Mushroom Sauce [Vegan, Gluten-Free]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

If you're looking for a dish that's big on flavor without all the hassle, then this dish is for you. Butternut squash is roasted until tender with garlic and fresh rosemary, enhancing its flavors in all the best ways. It's served with a chunky lentil and mushroom tomato sauce that's as filling and as nourishing as it is delicious. This dish makes the perfect weeknight dinner, but it can also be used as a holiday side or main.

Rosemary Roasted Butternut Squash With Lentil, Tomato, and Mushroom Sauce [Vegan, Gluten-Free]






For the Rosemary Roasted Butternut Squash:

  • 1 butternut squash
  • Rosemary twigs
  • Sea salt and black pepper, to taste
  • Extra virgin olive oil, as needed
  • Juice of 1/2 a lemon
  • 2 teaspoons minced garlic

For the Sauce:

  • 5.3 ounces Portobello mushrooms
  • 1 small onion
  • Extra virgin olive oil
  • 1 1/4 cups tomato passata
  • 3/4 cup cooked beluga lentils
  • 2 teaspoons minced garlic
  • 1/2-3/4 teaspoon of salt
  • Black pepper, to taste


  1. Preheat the oven to 360°F.
  2. Peel a medium-sized butternut squash, cut in halves, and take out the seeds. Cut into roughly 1/3-inch thick slices and put on a baking tray lined with aluminum foil. Drizzle some extra virgin olive oil and the juice of half a lemon on top, season well with sea salt, black pepper, 2 teaspoons of minced garlic, and rosemary. Let roast in the oven for about 20-25 minutes.
  3. In the meantime, finely chop up the Portobello mushrooms, garlic, and onions and sauté in a pan in a bit of olive oil until they soften. Then, add tomato passata, salt, and pepper to taste and cook for 10 minutes. You might have to add a bit more water in the process. Add the beluga lentils and cook for another 5 minutes.
  4. Pour the sauce into a bowl and add the roasted butternut squash on top.





Vegan dinners that cater to all palates while showing the amazing variety of luscious dishes. Hello, I am Philipp! I started my blog www.exceedinglyvegan.com  because I believe delicious vegan food is for everyone. Food is all about sharing and enjoyment and I wanted to cater for all palettes while showing the amazing variety of luscious vegan dishes and how easy it is to cook them. My blog was also a finalist in the UK Blog awards.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Sweet Potato ‘Rice’ Casserole [Vegan]

sweet potato rice casserole

Raw Chia Caramel Pecan Pie [Vegan]

Recipe: Chia Caramel Pecan Pie

Oli-Free Gravy [Vegan]

Red Borscht Soup [Vegan, Gluten-Free]

Red Borscht Soup

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Rosemary Roasted Butternut Squash With Lentil, Tomato, and Mushroom Sauce [Vegan, Gluten-Free]”

Click to add comment

Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×