Roasted Butternut Squash With Lentils and Feta Recipe (2024)

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Cooking Notes

Vicki B

Could I use black strap molasses, which I have in pantry, instead of pomegranate molasses, which isn't so easy to find?

CC Baker

You can make pomegranate molasses by boiling down pomegranate juice, which is much more widely available.

eleni

We gravitate to this awesome meal every 2-3 weeks for the past few months. For 4 (incl. 2 young teenagers) we:- double the salad ingredients but make a single batch of the dressing- slice the squash a bit thinner so it gets more crispy bits- cook up about 12oz of hearty grains (e.g. farro, freekeh, einkorn) To serve: on top of a bed of arugula or baby spinach goes the cooked grains, then the lentils, then the feta and green onions, then the dressing, with the undressed squash on top.Yum!

Katie

I couldn’t get the pomegranate mollasses to mix with the oils but the addition of a teaspoon of mustard did the trick. Substituted pistachios for pumpkin seeds. Delicious, and a new dinner staple!

Rachel

Delicious! It doesn’t yield much, 3 servings at best, so for the effort it’s worth doubling. Keeps well for leftovers.

Liza T

Sub organic Delicata squash for the butternut. No need to peel, it’s sweeter and less watery, so it caramel it’s better, and is a better shape/size for a salad. I also add roasted Brussels or broccoli, whichever is in season.

Sandra

Why would the recipe call for roasted pumpkin seeds when you could easily use the butternut seeds - wash thoroughly, dry and roast.

Anna

Truly delicious recipe, beyond the sum of its parts, I can also imagine it as an elegant side for Thanksgiving.So... not to be *that person* in the note section... but...Why use pumpkin seeds when the butternut squash has lovely perfectly edible seeds? Scrub the squash off the seeds with hot water, toss with a little oil, salt, and whatever spices you like, and put in the oven for 5 to 10 minutes.

Sarah

I’ve subbed aged balsamic for pomegranate molasses in the past with good results. This time around I made my own by reducing a Pom juice, lemon juice and sugar solution, as mentioned by others.

Leslie

I was out of pomegranate molasses so I subbed a 1/4 tsp tamarind concentrate and 1.5 tbsp sherry vinegar. Result was delicious, a very balanced and flavorful meal.

Mary Zwick

This dish was delicious. I modified in a few ways: 1. I added fresh chopped sage to the dressing because sage and butternut squash and pomegranate is amazing 2. I added roasted Brussel sprouts to the salad because i had some Brussel sprouts that needed to be used. Very tasty addition 3. I added cayenne to the butternut squash while it was roasting because I felt like the dressing would be overly sweet. I think it has a nice kick without being overly spicy. Overall, very tasty meal.

The Dude

A couple of suggestions. One, double this recipe. Even then it would only serve 4 people as a main course if the portions were modest. And who doesn't like leftovers! Two, don't add honey. The pomegranate molasses has plenty of sugar in it. Three, I think you should add some sort of acid to the dressing. Either balsamic or lemon juice. It needs something to balance the oil and the sugar in the molasses, and to give it some pop. I used 1 Tbsp in this recipe. Four, I would pass on the cayenne.

Mary

As with so many needful things, you can get pomegranate molasses from Amazon. And it lasts forever. There really is no substitute.

Sophie

This is yummy and feels filling yet healthful. I think the dressing needs some acid so I added some apple cider vinegar which helped cut the super super sweet. I agree it’s worth doubling this recipe because the leftover are great too.

Nanoo52

Nancy, toast the ground cumin in a dry skillet that has been heated over medium-high heat. As soon as you add the cumin, reduce the heat to low and stir constantly. It will only take a few seconds. Once you can smell the cumin and it has begun to change color, remove from the heat.

D in El Cerrito

Fantastic recipe. Had plenty of leftovers still delish. Had to make some adjustments based on what was findable so FYI delicate squash worked fine. Doubled the lentils. Used Sorghum Molasses. Adding red onions, carrots and red peppers changed it too much so would recommend sticking to the recipe via a vis adding or just a touch of red onion.

Anne L.

Add a tablespoon of apple cider vinegar to the dressing. It’s a good idea to double this recipe.

karen

Used palm sugar instead of honey (because i was out of honey) and added a dash of balsamic vinegar. for a vegan dish, substitute oil cured black olives for the feta

Julie

Delicious and easy. Any favorite dressing will work, especially if you find the pomegranate dressing too sharp.

Paula

I rarely follow a recipe in it's entirety. Here are the culinary tweaks I found to make this particular dish more interesting. I use Whole Foods 365 Barley & Lentils. Sautéed with butter, salt, ground cinnamon, coriander and black pepper, instead of just the lentils. Instead of feta, I chose a Lemon Stilton. For the dressing - sweet paprika instead of cayenne. Subbed sweet onions for scallions. Drizzled with olive oil, salt, pepper and brown sugar, and put them under the broiler,

jf

This was fantastic with goat cheese

Al

I loved most things about this recipe except that the spice in the lentils was a bit overpowering so I would omit the garlic and halve the cinnamon next time. I also did not like the feta in this and would use goat cheese or no cheese instead. Like others I omitted the honey and basically poured pomegranate molasses (slightly thinned with a tiny amount of olive oil and a sash of vinegar) over the ingredients and it was Devine. I added roasted brussel sprouts and fresh the leftovers and loved it.

Fred

This was excellent. I added a chopped onion and a stalk of celery to the squash to add interest.

alta

Side of quinoa- used maple syrup not honey. Left garlic in

Munch

This is a winner! I followed someone’s suggestion and added sage to the dressing because sage and butternut is such an amazing combination. I bought a good quality sheep’s milk feta. The squash I fried in the air fryer, delicious! I did not add walnuts because here in the US the walnuts I see in the stores are just too old. I might vary it and add some walnut oil in the future, but it is truly delicious complex and well balanced as is. The recipe gets a five stars from me.

Ben

Why do I still use NYT cooking? If you simply peel and then cube the squash before roasting, there are many benefits: first, it’s easier than trying to scoop half-cooked squash out of molten hot squash halves. Second, the squash will cook more evenly and will actually roast and get some caramelization around the edges. Third, it’s faster. I went against my better judgement and roasted it in halves and that was a dumb mistake.

Sara LF

Made this with tamarind paste instead of pomegranate molasses and it was out of this world

Excellent and satisfying!

Wow! One of the most flavorful, satisfying and delicious vegetarian recipes I’ve tried in a while. Flavors layered beautifully yet very accessible to the good but not excellent cook!

CE

Delicious! My butternut squash took about twice as long to cook soft. I left the skin on the squash--we prefer it like that. We like lentils so I would probably double the amount when I make it next time. Served it on a bed of shredded romaine lettuce for a little bit of greenery and crispness. The salad was even better the second day. I would make the recipe just as written and make any adjustment you feel might improve it on the second try. It is a real keeper for our family.

Allison R.

I added baby arugula and pomegranate arils. It added great texture and color to an already exceptional salad.

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Roasted Butternut Squash With Lentils and Feta Recipe (2024)

FAQs

Should butternut squash be peeled before roasting? ›

Learn how to roast butternut squash the EASY WAY without any prep work. No pre-peeling, chopping or deseeding (yes really!). Just whole-roast it in the oven until soft and tender.

How does Gordon Ramsay cook butternut squash? ›

In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.

How to roast butternut squash Jamie Oliver? ›

Place the squash in one layer in a roasting tray and season lightly with salt and pepper. Sprinkle over the seeds, cover tightly with tin foil and bake for 30 minutes, or until the skin of the squash is soft, then remove the foil and cook for another 10 minutes until the squash is golden and crisp.

Why is my roasted butternut squash mushy? ›

Squashes behave very differently when cooked in the oven or on the stovetop. Generally, a squash that is roasted in the oven is going to have a much softer texture, one that can get mushy if mixed with other ingredients, but making it ideal for a purée, soup, or being mashed.

How do you know when butternut squash is done roasting? ›

Butternut squash, cut into 1-inch cubes, should be perfectly roasted after about 25 to 35 minutes in an oven heated to 400 degrees F. When it's done, the squash should be lightly browned and easily pierced with a fork.

How to prepare butternut squash for roasting? ›

Here's what you need to do:
  1. Start by peeling the squash. Peeling winter squash can be intimidating, but don't let butternut scare you. ...
  2. Next, cut the squash. Chop off the stem and slice the squash in half vertically. ...
  3. Finally, it's time to bake!

How does Rachael Ray cook butternut squash? ›

Preheat the oven to 425 degrees F. Halve the squash lengthwise, scoop out the seeds and drizzle with EVOO. Sprinkle with salt, pepper and fresh nutmeg and roast until just tender, 30 to 35 minutes. Remove from the oven and let cool slightly.

How to cook butternut squash Martha Stewart? ›

Preheat oven to 375 degrees F. Place squash cut-side down on a parchment-lined rimmed baking sheet. Roast until almost completely tender when pierced with the tip of a knife, 45 minutes to 1 hour. Turn cut-side up and roast until very tender and beginning to dry out a bit on top (but not brown).

How to cook butternut squash Paula Deen? ›

directions
  1. In a medium saucepan combine squash, onions, carrots,broth, and salt. Simmer, uncovered, until squash is very tender, about 40 minutes.
  2. Puree soup in a blender or food processor with the butter. Whisk cream into soup. Serve in wide, shallow bowls with a dollop of sour cream if desired.

Is there a difference between roasting and baking squash? ›

Most recipes say to either bake or roast butternut squash—but what's the difference? While both cooking methods will turn the tough, raw gourd into a soft, sweet ingredient, roasting butternut squash is the more common process for achieving browned, crispy edges and a creamy interior.

Should you roast butternut squash cut side up or down? ›

Cooking butternut squash halves
  1. Preheat the oven to 400F. Cut off ¼" from the top and bottom of the butternut squash. ...
  2. Line a baking sheet with parchment paper and place the butternut squash halves cut side down. Bake for 50-60minute or until tender.
Oct 23, 2021

How to hack butternut squash? ›

Microwaving the squash will make it much easier to peel. Simply slice off the top and bottom, poke the squash all over with a fork and microwave it on high for about 3 minutes. When it's cool enough to handle, peel the squash. The softened flesh will make peeling (and slicing) way easier.

Why is my butternut squash tasteless? ›

If it's underripe, the squash won't have developed its signature taste. If it's overripe, it may be dry, mushy or flavorless. Follow these tips the next time you're at the grocery store or farmers market to find the perfect recipe-ready butternut squash.

Why do my fingers feel weird after cutting butternut squash? ›

A quick Google search reveals that this is a common reaction many people have to handling peeled butternut (and acorn) squash. Butternut squash contains a sticky, sap-like substance that is released when the fruit (squash is technically a fruit) is cut.

Can dogs eat butternut squash? ›

Generally, butternut squash is safe to feed to most pooches, unless your vet has advised otherwise. As a guide, we would recommend feeding small dogs no more than 1 or 2 teaspoons of butternut squash, whilst bigger dogs can eat up to 3 or 4 tablespoons of butternut squash.

Is it necessary to peel butternut squash? ›

Can You Eat Butternut Squash Skin? It's important to note that while many people choose to remove butternut squash skin (and this is best practice for soup making, where you want smooth results), you can 100% eat roasted butternut squash skin. Slice butternut squash into crescents and roast it with the skin on.

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