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Roasted butternut squash cups filled with green lentils, leek and sage stew

Roasted butternut squash cups filled with green lentils, leek and sage stew

A great alternative for a vegan-friendly Sunday roast, courtesy of Tracey Anning-Beckett, Head Chef at The Kitchen, The Donkey Sanctuary, Sidmouth


  • Olive oil

  • 1 red onion, diced

  • 1 leek, washed and finely sliced

  • 1 clove of garlic, crushed

  • 100ml white wine or Madeira wine

  • 100ml vegetable stock

  • 400g tin of green lentils, drained

  • 1 large butternut squash

  • A few sage leaves, chopped

  • Salt and pepper to season


  1. Preheat the oven to 200°C/gas mark 6.
  2. Peel the butternut squash and cut it horizontally into four equal portions. Remove the seeds and discard them from the first two portions. Then scoop out the flesh from the other two portions and keep it aside to make a purée.
  3. This will form four cups – drizzle each with oil and season with salt and pepper.
  4. Roast for 20 to 25 minutes until softened and caramelised.
  5. While the squash is roasting, add 1 tsp oil to a pan over a medium heat and sauté the diced onion until it starts to colour.
  6. Add the garlic and leek and cook for a further 3 to 4 minutes.
  7. Pour the wine in and increase the heat, allowing the liquid to reduce by half.
  8. Add the stock and green lentils and cover, cooking for 6 to 8 minutes.
  9. Finally, add the sage, season, then remove from the heat.

To make the purée

  1. Roast the scooped flesh in the oven with the rest of the squash for the last 10 minutes of cooking time, adding a drizzle of oil and a splash of water.
  2. Once soft, blend to make a purée and season with salt and pepper.

To serve

Spoon the purée on the plate, top with the roasted butternut squash cup and fill generously with the lentil stew.

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