Go Back

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.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Preheat the oven to 180°C.
  2. Chop the rosemary leaves.
  3. Peel the squash, remove the seeds and membrane, then cut the flesh into bite-sized pieces.
  4. 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.
  5. Meanwhile, cook the lentils in lightly salted water until tender, then drain. This will take about 20 minutes. Shred the ham into small pieces.
  6. 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.
  7. Serve warm.