Roast squash with charred red pepper sauce

Name: Roast squash with charred red pepper sauce
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Southern, American, Cuban, Latin American
Ingredients: 1 butternut squash, seeds removed and cut into 2cm/¾in thick wedges; 1 tbsp olive oil; 1 tsp ground cumin; 1 tsp chilli powder; 4 tomatoes; salt and freshly ground black pepper; 300g jar roasted red peppers. drained; 2 tbsp olive oil; 5 garlic cloves, crushed; 2 x 250g packets cooked Puy lentils; bunch fresh flatleaf parsley, finely chopped; bunch fresh coriander, finely chopped; 1 lemon, zest and juice; 2 tbsp extra virgin olive oil; 1 tbsp cider vinegar; 100g/3½oz goats’ cheese, to garnish

Instructions

Prep:30minCook:1h

Seema's veg-tastic main is packed with nutrients and fibre! This is a great way to turn leftover squash or pumpkin into a tasty meal. Each serving provides, 592 kcal, 49g carbohydrates (of which 17g sugars), 31g fat (8g saturated fat), 21g protein, 15g fibre, 0.71g salt.

Updated at: Thu, 17 Apr 2025 20:29:18 GMT