Recipe by Theo A. Michaels
Photo courtesy of Mowie Kay

This is simple to make and such a satisfying dish to eat on colder days. Butternut squash contrasts nicely with the dark and earthy lentils and if you’ve got some feta lurking in the fridge, throw a few crumbs on top to serve.

• 2 lb. 4-oz. winter squash, such as butternut, pumpkin, hubbard or acorn
  

• About 4 tablespoons olive oil
  

• A couple of pinches of dried oregano
  

• A few sprigs of fresh rosemary
  

• 6 garlic cloves, unpeeled and halved
  

• 9-oz. packet of cooked Puy lentils
  

• 9-oz. packet of cooked green lentils
  

• ½ red onion, thinly sliced
  

• 3½ oz. cooked beetroot/beet, cut into wedges
  

• A small handful freshly chopped flat-leaf parsley
  

• 2 tablespoons red wine vinegar
  

• Sea salt and freshly ground black pepper
  

Instructions:

1. Preheat the oven to 400°F.
2. Peel and deseed the squash and cut the flesh into 1-inch slices (if you are using butternut, you can leave the skin on as it will cook okay). Put the squash pieces in a bowl and add a glug of olive oil, the oregano, rosemary and garlic, then mix well.
3. Tip into a roasting pan and roast in the preheated oven for 30 minutes, or until the squash is tender and cooked and starting to brown at the edges.
4. Tip both the Puy and green lentils into a large bowl and add the red onion, beetroot wedges and chopped parsley. Dress the salad with a generous amount of the remaining olive oil and a splash of red wine vinegar—taste and adjust the balance of olive oil and vinegar to taste. Season with salt and pepper.
5. To serve, add the roasted squash to the bowl and fold it into the lentils, along with any cooking juices in the pan.