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.

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

Calories

564

Serves

3

Ingredients

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
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Preparation

  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.

Nutritional Information

Per Serving: Calories: 564 | Carbs: 81 g | Fat: 20 g | Protein: 22 g | Sodium: 97 mg | Sugar: 19 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.