This squash and lentil bake is a really delicious dinner that feels like proper comfort food! The bake has a lovely smokey flavour with a hint of warming spice and the mushrooms and mung beans lend quite a ‘meaty’ texture to this recipe meaning that meat isn’t missed!
It may seem like a pretty faffy recipe because of the different layers but it is actually pretty easy once you get going! It isn’t as time consuming as it may first appear as the lentil layer and sauce can be made while the butternut squash is roasting in the oven. Once the layers have been assembled you can just pop it in the oven and leave it to do its thing. Due to this, it is the perfect dish to prepare in advance and then all you need to do at dinner time is put it in the oven. It stores and freezes well making it an ideal option for meal prep.
I make this using all dairy free alternatives, just ensure you reduce the heat when making the sauce and do not let it boil otherwise you risk it splitting. I use a mixture of nutritional yeast and dairy free parmesan on the top of this as I find the nutritional yeast helps the parmesan to melt, do not worry if you can’t find any as it will still be delicious without it.
If you like the recipe for my squash and lentil bake you may also like my Sweet Potato & Quinoa Stew which you can find here. For other recipes using Butternut Squash why not try my Squash & Kale Autumn Salad which you can find here or my Curried Butternut Squash Soup.
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