Roasted squash with ham and lentils
If you have leftover cooked ham or gammon this is a nice and easy way to use it up. Instead of squash you can use sweet potatoes or yellow beetroot too! This roasted squash with ham and lentils is an ideal dish for a weekday supper – serve it with crusty bread.
Ingredients
Method
- Preheat the oven to 180°C.
- Chop the rosemary leaves.
- Peel the squash, remove the seeds and membrane, then cut the flesh into bite-sized pieces.
- Arrange them on a baking tray, sprinkle with the rosemary leaves and drizzle with a little olive oil. Bake for about 25-30 minutes until tender.
- Meanwhile, cook the lentils in lightly salted water until tender, then drain. This will take about 20 minutes. Shred the ham into small pieces.
- Chop the onion and fry in oil until soft, then add the cream and mustard. Simmer until it starts bubbling, then add the ham and lentil. Warm it through. Season with salt and pepper. Finally add the roasted squash and stir through the chopped parsley & seeds.
- Serve warm.