Tender roasted butternut squash with salty serrano ham and the tart taste of feta is a delicious combination made in foodie heaven. Finish with a drizzle of honey-tahini dressing for a fresh, autumnal-tasting salad.
Olive Oil for the dressing
Vegetable Stock Powder(ContainsCelery)
Water for the Lentils
Preheat your oven to 200°C. Trim the butternut squash then halve lengthways and scoop out the seeds. Chop it widthways into 2cm slices, then chop into 2cm chunks (no need to peel!). Pop the butternut squash on a baking tray, drizzle with oil, a pinch of salt and pepper. Toss to coat. Roast on the top shelf of your oven until golden on the outside and soft in the middle, 30-35 mins. Turn halfway through cooking.
Halve, peel and thinly slice the red onion. Drain and rinse the lentils in a sieve. Heat a drizzle of oil in large frying pan on medium-high heat. Once hot, add the red onion, cook until soft and golden, 8-10 mins, stirring occasionally.
While the onion cooks, halve the lemon and squeeze the juice from one half into a small bowl. Add the tahini, honey and a pinch of salt and pepper. Add the olive oil and water (see ingredient list for both amounts), stir together with a fork until well combined. Taste and add more lemon juice, salt or pepper to taste. Add a splash more water if it’s a bit thick.
Once the onion is soft, stir in the balsamic vinegar, cook for 1 minute. Pour in the water (see ingredient list for amount) and the stock powder. Stir, bring to the boil and simmer until reduced slightly, 2-3 mins. Add in the lentils, bring to the boil, remove the pan from the heat. Set aside.
Meanwhile, roughly tear the serrano ham rashers apart into pieces. Break up the feta into small chunks. Re- heat the lentil mixture if necessary and once the squash is cooked, add it to the pan with the lentils. Add half the feta and stir to combine.
Spoon the lentil and squash mixture into bowls and top with the peashoots and remaining feta. Drizzle with the dressing and share the ham between the bowls. Enjoy!