Butternut Squash & Puy Lentil Traybake with Parmesan
November 11, 2025
Warm lentil salad with butternut squash, caramelized onions, and cannellini beans.
With soft butternut squash, caramelized onions, and hearty lentils, this warm lentil salad is the perfect recipe for the colder months. High in protein from lentils and cannellini beans, with smoked paprika for extra warmth, and freshly grated parmesan melting the flavours together. Serve it with a side of grilled tofu for a satisfying vegetarian dinner, or with salmon or white fish for a pescatarian option.
Ingredients
Traybake
- 1 small butternut squash (~700 g or 4½ cups), peeled and cut in half then cut into half circles
- 1 red onion, cut into wedges
- 2½ tbsp extra virgin olive oil
- 1 tsp smoked paprika
- ½ tsp dried thyme
- Sea salt & freshly ground black pepper
Lentils
- 100 g (½ cup) puy lentils, rinsed
- 300 ml (1¼ cups) vegetable stock (¾ tsp bouillon powder or ½ vegetable cube) — see directions on packaging, these are equivalent to marigold
To finish
- 20–30 g freshly grated Parmesan
- A squeeze of lemon
Instructions
1. Preheat oven
- Preheat oven to 200°C (400°F).
2. Cook the lentils
- Rinse lentils, then place in a saucepan with stock or water.
- Bring to a gentle boil, then simmer 20–25 minutes (about 3 on an induction) uncovered, until tender but still holding shape. Length of cooking depends on the freshness of the lentils; if not done after 25 min, put the pan off heat and cover for about 5-10 min until soft.
- Drain and put the lentils back in the pot without water and cover. This will also make them softer if still hard.
3. Roast the vegetables
- While the lentils are cooking, on a large tray, toss the squash and onion with 2 tbsp olive oil, smoked paprika, thyme, salt, and pepper.
- Roast for 20 minutes.
4. Combine and finish
- Add warm lentils to a large bowl or serving dish, add vegetables, and grate fresh parmesan on top.
Serving Suggestions
- •Delicious as a main with a green salad or as a side to grilled fish, halloumi or your favorite type of protein.
Storage & Meal Prep
- •Keeps well for 3–4 days in the fridge.
Variations & Substitutions
- •Vegan: Skip Parmesan.
- •Add greens: Add baby spinach or rocket.
- •Vegetables: Swap butternut squash for sweet potato or pumpkin.
Enjoy!
With soft butternut squash, caramelized onions, and hearty lentils, this warm lentil salad is the perfect recipe for the colder months. High in protein from lentils and cannellini beans, with smoked paprika for extra warmth, and freshly grated parmesan melting the flavours together. Serve it with a side of grilled tofu for a satisfying vegetarian dinner, or with salmon or white fish for a pescatarian option.
Ingredients
Traybake
- 1 small butternut squash (~700 g or 4½ cups), peeled and cut in half then cut into half circles
- 1 red onion, cut into wedges
- 2½ tbsp extra virgin olive oil
- 1 tsp smoked paprika
- ½ tsp dried thyme
- Sea salt & freshly ground black pepper
Lentils
- 100 g (½ cup) puy lentils, rinsed
- 300 ml (1¼ cups) vegetable stock (¾ tsp bouillon powder or ½ vegetable cube) — see directions on packaging, these are equivalent to marigold
To finish
- 20–30 g freshly grated Parmesan
- A squeeze of lemon
Instructions
1. Preheat oven
- Preheat oven to 200°C (400°F).
2. Cook the lentils
- Rinse lentils, then place in a saucepan with stock or water.
- Bring to a gentle boil, then simmer 20–25 minutes (about 3 on an induction) uncovered, until tender but still holding shape. Length of cooking depends on the freshness of the lentils; if not done after 25 min, put the pan off heat and cover for about 5-10 min until soft.
- Drain and put the lentils back in the pot without water and cover. This will also make them softer if still hard.
3. Roast the vegetables
- While the lentils are cooking, on a large tray, toss the squash and onion with 2 tbsp olive oil, smoked paprika, thyme, salt, and pepper.
- Roast for 20 minutes.
4. Combine and finish
- Add warm lentils to a large bowl or serving dish, add vegetables, and grate fresh parmesan on top.
Serving Suggestions
- •Delicious as a main with a green salad or as a side to grilled fish, halloumi or your favorite type of protein.
Storage & Meal Prep
- •Keeps well for 3–4 days in the fridge.
Variations & Substitutions
- •Vegan: Skip Parmesan.
- •Add greens: Add baby spinach or rocket.
- •Vegetables: Swap butternut squash for sweet potato or pumpkin.
Enjoy!
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