Name: Roasted squash with ham & lentils
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: I small butternut squash; 2 sprigs of rosemary; 250g green lentils; 1 small onion; 1 Tbsp Dijon mustard; 100 ml single cream; 200g cooked ham or gammon; 30g mixed pumpkin seeds, sunflower seeds; 1 handful parsley, chopped; olive oil

Roasted squash with ham & lentils

13 Oct 2015

by Dinna

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Background

If you have leftover cooked ham or gammon this is a nice & easy way to use it up. Instead of squash you can use sweet potatoes or yellow beetroot too! This roasted squash with ham & lentils is an ideal dish for a weekday supper - serve it with crusty bread.

Ingredients

I small butternut squash
2 sprigs of rosemary
250g green lentils
1 small onion
1 Tbsp Dijon mustard
100 ml single cream
200g cooked ham or gammon
30g mixed pumpkin seeds, sunflower seeds
1 handful parsley, chopped
olive oil

Instructions

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.