Honey roasted butternut squash and puy lentil salad recipe

(11 ratings)

Come and try our delicious recipe for honey roasted butternut squash and puy lentil salad. Easy to make, it's the perfect hearty winter salad

  • Vegetarian
Preparation Time10 mins
Cooking Time30 mins
Total Time40 mins

This dish makes a hearty winter salad thats full of nutrients or it can be a perfect side dish to a main course. The delicious sweet and chewy honey roasted butternut squash goes perfectly with the slight crunch from the pumpkin seeds. A tasty combination with the creamy goats cheese and puy lentils. The butternut squash can be roasted in simple chunks or in lovely crescent shaped slices for a quirkier presentation. Go a step further and roast the butternut with garlic cloves, fresh thyme and rosemary leaves for a winter earthiness. Great served with crumbled blue cheese and toasted chopped walnuts to!


  • 1 small butternut squash, peeled, deseeded & chopped
  • 1tbsp olive oil
  • 2tbsp honey
  • 400g tin puy lentils, drained and rinsed
  • 75g soft goats cheese
  • 100g spinach leaves
  • 3tbsp pumpkin seeds




  1. Pre-heat oven to 190°C/375°F/Gas Mark 5. Place the butternut squash on a large baking tray, season well and toss in the olive oil. Roast for 20 mins before drizzling with the honey and returning to the oven for a further 10 mins until tender.
  2. Toss gently with the puy lentils and goats cheese. Serve on a bed of spinach and scatter with the pumpkin seeds
Top Tip for making Honey roasted butternut squash and puy lentil salad

For something with a little more kick scatter the butternut squash with a tsp chilli flakes!


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