Spicy Butternut Squash with Puy Lentils

This nearly was my New Year's Day post - it fulfilled so many wonderful stereotypes. The earnestly over-healthy first post of the year. A bit of winter warmth. The most middle class dish I could ever imagine making.

But sadly, it was not to be, for an errant tree was caught in a rather large gust, and severed my telephone line.

Ironically, even when the man came to put the two pieces back together again, the BT software reported that the line was, "testing as fine." No wonder they couldn't find the problem last year, when a tree rub caused intermittent faults, if they can't see a fault when the phoneline no longer connects to anything!

Anyway, here it is, a warm, wintery dish, without the heaviness of so many cold-weather meals.

(Serves 2)
Ingredients:
1 pack pre-cooked puy lentils, reheated (to add to the hilarious middle-class nature of this dish, I had a pack that were a blend of puy lentils and quinoa)
1 small butternut squash, peeled and cut into 1 inch dice
1 small red onion, sliced
4 tablespoons of chilli dressing/marinade - I used  half chilli salad dressing and half chipotle sauce, but any chilli sauce with a bit of "tang" to it would be good - if using sweet chilli sauce, I'd thin it with a little vinegar to cut the sweetness and to make it a bit more runny.

1. Preheat the oven to 180C.
2. Toss the squash and onion in the marinade, ensuring the squash is fully coated.
3. Roast the butternut squash and onion for about 40-50 minutes, until the squash is tender, and starting to caramelise around the edges. (If you're in a hurry, you can pre-cook the squash and onion in the microwave for 5-10 minutes, then finish them off in the oven).
4. Whilst the squash is roasting, reheat the lentils.
5. Mix lentils with squash, and enjoy!


I'm entering this in #CookBlogShare

I'm also entering this in The Health Bay's Big Recipe Book Challenge.