This autumnal tray bake of roast squash with lentils is a quick and simple supper that both looks and tastes amazing. The fresh sage leaves and ground mace are the perfect pairings for the squash; the lemon and herb-dressed lentils add texture, protein, and acidity. I think that mace is a very underrated spice; it comes from the lacy orange outer coating of the nutmeg seed, and if you don’t have any in your store cupboard it’s well worth getting some in. It transforms squash, parsnips, sweet potatoes, soups made with yellow split peas, cakes, and curries so it’s very versatile. I buy it whole and grind it when I need it as the flavour is much better that way. You can make this as a vegetarian dish but we like it with sausages, chorizo for preference; a bit of crusty bread on the side to mop up the oil and juices from the chorizo sausages is a nice addition too.
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This looks so yummy Janet. A lovely mixture of vegetables with some spicy sausage. The colours make you want to make it. Saturday night for us sorted.
This is our kind of recipe, full of flavour, a well balanced one-pot supper. Love it. We try lots of new recipes, about one in twenty becomes ‘a regular’ – this is one of them. Absolutely delicious.