Since increasing my strength training I find I’m that little bit stronger, the little bit that makes slicing in a squash that bit less or an arduous process.
Although I’ve never been a fan of the prep involved in getting that squash in to the oven to roast in all its deliciousness, opting to leave the skin on the majority of the time to avoid extra slicing, it’s of course always 100% worth it.
I don’t usually do salads at the weekend, warm or cold, primarily because it the only opportunity I have to make something a little bit more challenging that wouldn’t necessarily travel all too well. Sometimes the weekends get a little busy themselves and they call for something a little more one pot/tray wonder rather than a food processor, multiple pot, sink full of dishes disaster!
Well not quite a disaster, those meals that require a little extra cleaning up after are always worth it and the mess is only created because I tend to over multi task, taking my hand to a bit of baking on the side, a bit of bread or bagel making thrown in to the mix and on occasion topping up my raw bar/ball stash (again all worth it!).
I made myself a feast of a warm roasted vegetable salad. It was so big my mum was actually a little taken aback when she saw me sitting there with it in front of me!
Roasted Butternut Squash, Pomegranate, Rocket, Puy Lentils with a zingy fresh dressing of garlic, balsamic, orange juice, soy, chili and maple syrup.
Tossed with crispy shredded spring onions and sesame seeds. So simple, so sweet, so incredibly delicious that I ate every last bit of my supersized portion that would have easily fed two people.
I’m not sure how I ever lived without butternut squash, it’s by far my favourite vegetable (no hesitation, it wins hands down every time)…though of course I have a whole heap full fighting for that second place!
The tart crisp pomegranates worked so wonderfully with the slightly spiced sweet zingy dressing. I love combining raw and cooked ingredients, warm and cold…all mixed up together they make the perfect evening salad that feels much more like an entrée than a side.
Salads that are based on leaves, lettuce, spinach or otherwise, just don’t scream complete and filling meal (unless there is a big chunk of tofu lying on top or a few generous slices of bread on the side).
Butternut squash goes with everything, sweet, savoury or anything anywhere in between. Here a few of my other butternut squash entrée favourites!
- Chickpea Squash Tahini Salad
- Vegan Mac and Cheese
- Vegan Butternut Squash Smoothie
- Blood Orange Squash and Avocado Salad
- Vegan Thai Green Squash Curry
- Roasted Butternut Squash and Red Pepper Soup
- Butternut Squash and Caramalised Onion Galette
What’s your all time favourite vegetable that you couldn’t live without?
Asian Roasted Squash Lentil Salad
Servings – 1
Preparation Time – 5 minutes
Cooking Time – 35-40 minutes
- ½ small butternut squash peeled and diced 2 tsp olive oil
- ½ cup (150g) cooked Puy lentils
- 2 handfuls of fresh rocket (1/2 a cup packed)
- 3-4 spring onions shredded/finely sliced
- ½ tbsp soy sauce
- ½ tbsp balsamic vinegar
- 2 tsp maple syrup
- 1 tbsp orange juice
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp chili powder
- ½ small pomegranate (seeds)
- 1/2 tbsp sesame seeds
- Preheat oven to 180C (350F).
- Coat squash with olive oil and roast in the oven for 35-40 minutes or until tender and starting to brown around the edges.
- Whisk together dressing and set to one side.
- Place cooked Puy lentils in a pot over a low heat to warm through.
- Mix together all ingredients, pour over salad dressing and garnish with a few remaining pieces of spring onion and sprinkle with sesame seeds.