As always, the recipe for this baked squash with lentils and a sun-dried tomato pesto is available on Globus’ website, too (in German only, I’m afraid). Have a look here to find all my recipes for “Mio“ magazine.
Enjoy the last moments of squash season with this delicious dish. Personally, I can’t think of any other dish that would suit the upcoming weekend better!
Baked squash with lentils and a sun-dried tomato pesto
For two servings.
300 grams butternut squash, deseeded
Olive oil, to brush
Sea salt and black pepper, freshly ground
130 grams puy lentils
For the pesto:
30 grams sun-dried tomatoes (approximately 4 pieces)
A handful mint (approx. 5 sprigs, leaves only)
4 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon wholegrain mustard
1 teaspoon runny honey (use maple syrup for a vegan option)
1/2 lemon, juice only
1 garlic clove, crushed
Sea salt and freshly ground black pepper
2 handfuls (approx. 40 g) rocket, washed
75 grams goat’s cream cheese (optional)
40 grams hazelnuts (skin on), toasted and roughly chopped
Preheat the oven to 160°C (fan) (180°C upper and lower heat).
Wash and peel the squash, and cut it into bite-sized chunks. Arrange the squash on a baking tray and thinly brush it with olive oil. Bake the squash for about 20 minutes, until soft, juicy, and properly cooked. Remove the tray from the oven, season the squash with salt and pepper to taste, and leave it to cool slightly.
In the meantime, place the lentils in a small saucepan and add 300 millilitres of lightly salted water. Bring the water to a boil and simmer the lentils for 15 minutes, adding more water if necessary. As soon as the water is absorbed and the lentils are cooked, season the lentils with a pinch of sea salt.
For the pesto, roughly chop the sun-dried tomatoes. Add tomatoes, mint, olive oil, balsamic vinegar, mustard, honey, lemon juice and garlic to a jar or bowl. Using a hand-held blender, mix until the ingredients become a creamy pesto, then season the pesto with salt and pepper to taste.
In a large bowl, mix the lentils with the rocket and pesto. Carefully fold in the squash. Divide the salad over two plates and finish each serving with a scoop of goat’s cheese and a handful of toasted chopped hazelnuts.