Roast Butternut Squash, Lentil and Tahini Bowls
Sweet, caramelised squash on warm spiced lentils and spinach, finished with a creamy tahini drizzle and toasted seeds.
Made with Tahini sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelEasy
- Costabout £1.02 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Toss the squash with 2 tablespoons of the olive oil, the cumin, paprika and a good pinch of salt. Spread on a large tray and roast for 35 to 40 minutes, turning once, until tender and caramelised at the edges.
38 min - 2
Meanwhile, rinse the lentils and simmer in plenty of unsalted water for 20 to 25 minutes until tender but still holding their shape. Drain well.
23 min - 3
Heat the remaining oil in a pan and soften the red onion for 5 minutes. Stir in the hot lentils, the lemon juice and a pinch of salt.
5 min - 4
Add the spinach and stir for 1 minute until just wilted. Toast the pumpkin seeds in a dry pan for 2 minutes until they pop.
2 min - 5
Loosen your ready made tahini sauce (see the base recipe) with a little cold water.
- 6
Divide the lentils between four bowls, top with the squash, drizzle with tahini sauce and finish with the seeds and parsley.
Tips
- Add salt to lentils only at the end. Salt in the water can slow them from softening.
- Leave the butternut skin on if you like. It softens fully in the oven and saves peeling time.
- Swap the squash for roast sweet potato or carrots if you prefer.
Storing and freezing
Keep lentils, squash and sauce in separate containers in the fridge for up to 3 days. Reheat lentils and squash until steaming hot all the way through. Cool cooked lentils within 1 hour of cooking.
Questions
Can I use tinned lentils?
Yes. Use two 400 g tins of green or brown lentils, drained and rinsed, and warm them through with the onion. Skip the simmering step.
Does this work as a lunchbox?
Yes. Pack the lentils and squash cold with the tahini sauce in a small pot and add it just before eating. It tastes good cold or at room temperature.
More made with tahini sauce
Samak bil Tahini (Baked Fish with Tahini Sauce)
GFDFEFRoast Cauliflower with Tahini Sauce, Pomegranate and Parsley
VGVGFLamb Shawarma Wraps with Tahini Sauce and Pickled Red Onions
DFEFNFSheikh el Mahshi (Lebanese Lamb Stuffed Aubergines with Tahini)
DFEFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.