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Rosemary Roasted Butternut Squash With Lentil, Tomato, and Mushroom Sauce [Vegan, Gluten-Free]
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... Read More
Ingredients You Need for Rosemary Roasted Butternut Squash With Lentil, Tomato, and Mushroom Sauce [Vegan, Gluten-Free]
How to Prepare Rosemary Roasted Butternut Squash With Lentil, Tomato, and Mushroom Sauce [Vegan, Gluten-Free]
- Preheat the oven to 360°F.
- 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.
- 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.
- 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
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