Roast Squash with Beetroot Sauce

1 Hour +

1 Hour +

Serves 2 main / 4 side

Ingredients

• 1 cup green lentils

• 1 butternut squash, cut into 4 quarters, seeds removed

• 300 grams cherry tomatoes

• 3 tablespoons olive oil

• 1 teaspoon oregano

• Salt and pepper, to taste

  Beetroot Sauce:

• 1 large beetroot (or use pre-cooked beetroot)

• ¾ cup yogurt

• 1 garlic clove

• Juice of ½ lemon

• Pinch of salt

  Fresh Herb Salad:

• A handful of fresh herbs (parsley, mint, whatever you have or like)

• 1 shallot, finely sliced

• ½ tablespoon olive oil

• A squeeze of lemon

• Pinch of salt

Method

Rinse the lentils and cook in boiling water for 15 minutes, or until tender. Drain and set aside.

Preheat your oven to 200°C (390°F). If using fresh beetroot, wrap in tin foil and roast for 1 hour or until tender. Peel and set aside. Toss the butternut squash quarters and cherry tomatoes with 3 tablespoons of olive oil, oregano, and a generous seasoning of salt and pepper. Arrange on a baking tray and roast with the beetroot for 45 minutes, or until the squash is tender.

In a small bowl, combine the fresh herbs, sliced shallot, olive oil, lemon juice, and a pinch of salt.

Blend the cooked beetroot with yogurt, garlic, lemon juice, and a pinch of salt until smooth.

Spread half of the beetroot sauce on a serving plate. Layer with the cooked lentils. Arrange the roasted squash and tomatoes on top. Drizzle with the remaining beetroot sauce. Top the dish with the fresh herb salad for a bright, zingy finish.

Notes

If you can’t be bothered with roasting the beetroot, you can buy pre-cooked ones at the store or leave it out altogether. The garlic yoghurt, regardless of the beetroot, would still be delicious on its own; the beetroot just adds a nice splash of colour!