Butternut Squash & Puy Lentil Salad

 
  • Butternut squash and puy lentil salad with goats' cheese recipe
  • Butternut squash and puy lentil salad with goats' cheese recipe
  • Butternut squash and puy lentil salad with goats' cheese recipe
  • Butternut squash and puy lentil salad with goats' cheese recipe
  • 10-30 minutes to prepare
  • 10-30 minutes to cook
  • 2 adults and a baby
  • How to make

½ butternut squash
1 red onion 
2 cloves garlic
Drizzle of olive oil for roasting
Pinch of garam masala (optional, but enhances squashes sweetness) 
90g puy lentils 
90g quinoa
Large handful of spinach
Small handful of parsley
75g soft crumbly goats' cheese 

Simple dressing:

1 tsp white wine vinegar
½ lemon juice
2 tbsp. olive oil

Optional tahini dressing:

4 tbsp tahini (sesame paste)
2 tbsp olive oil
1 tbsp lemon juice
1 clove of garlic crushed (optional)

Step 1

Top and tail and peel the butternut squash, then dice into 1cm cubes. Cut the red onion into quarters (skin still on) and bash the garlic cloves in their skin with the side of a knife to release their oil

Step 2

Place all of these on a baking tray, drizzle with oil and sprinkle over a pinch of garam masala (optional). Roast at 200°C / 180°C fan / gas 6 for about 20-25 minutes or until nicely roasted

Step 3

In the meantime, rinse the puy lentils and quinoa, and simmer in freshly boiled water in two saucepans. The puy lentils take about 20 minutes and the quinoa about 15 minutes. They’re cooked when the lentils are just soft and the quinoa has just opened into little spirals

Step 4

Whilst everything is cooking, finely shred the spinach and parsley and crumble the goats' cheese. Make the dressing of your choice by simply whisking all the ingredients together or shaking them together in a lidded pot

Step 5

Drain the cooked lentils and quinoa. Allow the roasted red onion to cool slightly, then peel and finely dice. (Chopping the onion after roasting means no stinging eyes, and also prevents the onion from burning in the oven)

Step 6

You only need to use half of the butternut squash for this recipe, so reserve half in a tub for another recipe (will keep in fridge for up to 3 days, or can be frozen, used for a soup or made into a purée)

Step 7

To complete the dish, combine all the ingredients together in a large bowl, and serve warm or cold

Contains

  • Dairy ingredients
  • Sesame

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Recipe notes

Delicious served warm or cold. Try with the simple dressing, or experiment with the tahini dressing. Vegan or dairy free babies will particularly benefit from the tahini dressing which is full of calcium. It also helps the salad stick together a little - which can make it easier for little ones to pick up. Let them explore the textures with their fingers or try a spoon or fork. The goats' cheese and soft squash can be mashed with the lentils and quinoa a little for young babies to make it easier.

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