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roast squash with lentils and toasted goat's cheese

i know autumn has arrived when squashes and pumpkins appear in the shops and markets. i love trying different types and took full advantage of a recent offer for a mixed selection in my vegetable box.

the gem squash will be boiled and mashed with lots of butter, salt and pepper. i roasted the onion squash for a chorizo, bean and squash salad (similar to this) and the acorn squash was used in a wonderfully simple and very delicious meal of roast squash with lentils and goat’s cheese.

 the acorn squash has a thin skin which means you don’t need to peel it before roasting and eating (this is true for onion and butternut squash as well) and the sweetness contrasts wonderfully with earthy puy lentils and rich tangy goats cheese. i served this with a green salad on the side.

roast squash with lentils and toasted goat's cheese serves 4

500g squash, deseeded, peeled if necessary, and cut into 2cm half-moons or similar chunks

3 red onions, two cut into eighths and one finely chopped

olive oil

½ a teaspoon of chilli flakes

1 sprig of rosemary, leaves removed and finely chopped

1 carrot, peeled and finely chopped

2 cloves of garlic, finely chopped

1 bay leaf

a couple of sprigs of thyme

250g puy lentils

750ml vegetable stock

balsamic vinegar

250g goat’s cheese with a rind, cut into four 75g slices

heat the oven to 200c. place the squash and onion eighths into a roasting tin. drizzle with olive oil, season well and sprinkle with the chilli flakes and rosemary. roast until the until the squash and onions are soft – i checked mine after 20 minutes and they were almost done but it will depend which squash you use and how big the slices are.

meanwhile, heat some olive oil in a pan and gently fry the chopped onion, carrot, garlic, bay leaf and thyme until the onion has softened. add the lentils and stock, bring to the boil, then simmer until the lentils are just soft (c30 minutes). if there is too much liquid turn the heat up and boil most of it away in the final 5 minutes of cooking. remove the bay and thyme sprigs, season and dress with a  glug of balsamic vinegar and a couple of tablespoons of olive oil.

just before you are ready to serve, heat the grill to high and place the goats cheese on a baking tray covered with a silicon sheet/ grease proof paper. toast the cheese until the top is brown and bubbling.

assemble the dish with roasted pumpkins and onions on top of your lentils. top with the toasted goats cheese (remove from the baking tray using a fish slice) and drizzle with a little extra balsamic vinegar.

Reader Comments (7)

I made a similar dish at the weekend using fresh goat's cheese and roasting whole rings of butternut squash. We loved it - but your idea of adding roasted onions and and grilled goat's cheese sounds even better!
October 21, 2009 | Unregistered CommenterSyrahsuzie
I just love make new things. This is also new for me. I am going to make it also. It is looking so tasty. I hope so it will become as shown in picture. Thank you very much for sharing such wonderful recipe with us.
October 24, 2009 | Unregistered Commenterglucosamine
I tried this last night and it was gloriously good - the melted goat's cheese is a brilliant addition, as are the roasted onions.

Incidentally, I also tried your sausage with tomato and fennel last week - which is terrific. I added a couple of chopped apples to the pan with the tomatoes and fennel and that's a very good extra flavour.

What I particularly like about your recipes is that they're not too fiddly, and the flavours are always so fresh and lively.

October 26, 2009 | Unregistered Commenterlillyanne
hi lillyanne, thanks for all your feedback - it is so nice to hear how other people get on with my food! i'm glad you like them!

the apples in the sauage bake is inspired and something i will try - we've been eating this dish regularly over the past few years so it'll be good to try a variation.
October 27, 2009 | Registered Commenterabby
I made this last night, and I definitely used the wrong goat's cheese (as well as ill-advisedly setting fire to the grill pan!). However, the lentils & squash were amazing, and even nicer as leftovers for lunch today. thank you!
April 8, 2010 | Unregistered CommenterPip
oh dear pip - sorry! i'm glad you liked the lentils and squash though. i've made something similar for packed lunches thie week, but with cherry tomatoes instead of squash.
April 11, 2010 | Registered Commenterabby
I made this tonight. Oh my God - yummy!
It felt as though someone else had cooked it for me... coz I would never put think to put those ingredients together - but they worked beautifully.
Thank you!
December 19, 2010 | Unregistered CommenterTania

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