Maple and lime-roasted squash with lentils, ricotta and basil oil

Maple and lime-roasted squash with lentils, ricotta and basil oil

By
From
Roasting Tray Magic
Serves
4
Cooking time
60 mins
Photographer
Faith Mason

Fragrant and filling, this makes a sublime meat-free feast on a crisp autumnal day. The sweet comforting flavours of the mushrooms and squash work beautifully with the sprightly herb oil.

Ingredients

Quantity Ingredient
750g peeled and deseeded butternut squash, cut into 3-cm chunks
3 tablespoons olive oil, plus extra if needed and for drizzling
1 tablespoon maple syrup
sea salt
freshly ground black pepper
2 bay leaves
250g cooked green lentils, (canned lentils work well)
3/4 teaspoon chilli flakes
1 lime, finely grated zested
200g mixed mushrooms, such as portobello or chestnut, cut into thick slices
1 whole ricotta, about 250g

For the basil oil:

Quantity Ingredient
20g basil leaves
20g fine stalks
3 tablespoons lime juice, (from the lime used for the zest)
2 garlic cloves
120ml extra virgin olive oil

Method

  1. Preheat the oven to 220°C.
  2. Place the squash in a 30 x 20 x 5-cm roasting tray, drizzle with half the olive oil and all the maple syrup. Season with salt and pepper and toss to coat. Tuck the bay leaves into the tray and roast for 15 minutes.
  3. While the squash is roasting, place the lentils in a small bowl and stir in the remaining olive oil, the chilli flakes, lime zest and salt and pepper. Add to the tray with the squash, then add the mushrooms. Toss to combine, ensuring everything is lightly slicked with oil – add a little more oil if necessary.
  4. Make space in the middle of the tray, add the ricotta and drizzle with oil. Roast for 35–40 minutes, or until the top of the ricotta is golden. Stir the lentils, squash and mushrooms occasionally to prevent them sticking and drying out.
  5. Meanwhile, make the basil oil by blitzing all the ingredients in a food processor or pounding in a mortar with a pestle.
  6. To serve, divide the ricotta, vegetables and lentils among serving plates and generously drizzle with the basil oil.
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