Honey roasted butternut squash and puy lentil salad recipe

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  • Vegetarian
serves: 2
Skill: easy
Prep: 10 min
Cooking: 30 min
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  • 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


    • 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.

    • 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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