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Squash and lentil bake

This is winter comfort food at its best: hearty, filling, and tasty. The combination of spices here gives warmth and depth of flavour rather than heat.

Serves 8

From Waitrose Autumn Harvest 2013 recipe booklet


2 tbsp sunflower oil
2 onions, chopped
2 cloves garlic, minced
5cm piece of fresh ginger, minced
1 tbsp turmeric
2 tsp ground coriander
2 tbsp ground cumin
1 tsp red pepper flakes
700g squash, peeled and cut into bite-sized pieces
150g lentils
400g tin chopped tomatoes
600ml stock
1kg potatoes, peeled and cut into even-sized pieces
1 cauliflower, cut into florets
200ml creme fraiche
100g cheddar, grated


  1. Pre-heat the oven to 200C/gas 6.
  2. Put the potatoes in a very large saucepan and cover with water. Add salt. Bring to the boil and simmer for 15 minutes.
  3. Meanwhile, heat the oil and gently fry the onion until soft and translucent. Add the garlic, ginger, and spices and cook for a minute more.
  4. Add the lentils and squash and mix well. Add the tomatoes and stock and simmer (uncovered) for about 20 minutes, until both the squash and lentils are soft.
  5. Once the potatoes have cooked for 15 minutes, add the cauliflower to the pan and cook for a further 7 minutes, until both potatoes and cauliflower are soft. 
  6. Drain well, then add the creme fraiche and cheddar to the pan along with seasoning, and mash well.
  7. If you used a hob to oven pan for the squash/lentil mixture, simply top with the potato/cauliflower mixture. Otherwise, layer the squash mixture into the bottom of a large baking dish and top with the potato mixture. Bake for 20 minutes until golden brown and bubbling.
  8. Serve with winter greens.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Squash and lentil bake with brussels sprouts on plate