Herby roasted grapes with squash and lentils

I love to cook this simple supper on a cold, autumn evening then eat it from a bowl. Cosy, comforting and perfectly balanced, this dish will become your new midweek staple. Serve alone or with fail-safe roast potatoes. EASY TIP If you struggle to peel the tough skin on butternut squash, simply cook the squash in a microwave for up to 2 minutes to soften before peeling.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

I love to cook this simple supper on a cold, autumn evening then eat it from a bowl. Cosy, comforting and perfectly balanced, this dish will become your new midweek staple. Serve alone or with fail-safe roast potatoes.

Step 2

1 Preheat the oven to 180°C/350°F/gas mark 4.

Step 3

2 In a large bowl, stir together the lentils, sage, 1 tablespoon of the sunflower oil and grapes.

Step 4

3 Spoon the mixture into a large, deep roasting tray. Lay the butternut squash slices evenly in the tray and drizzle with the remaining tablespoon of sunflower oil. Place the sprig of rosemary in the centre of the tray, then loosely cover the tray with foil and bake in the oven for 30 minutes.

Step 5

4 Carefully remove the foil from the tray and bake for a further 15–20 minutes until the squash has softened.

Step 6

5 Remove the tray from the oven and discard the rosemary. Season to taste with salt and pepper. Serve hot.

Step 7

EASY TIP If you struggle to peel the tough skin on butternut squash, simply cook the squash in a microwave for up to 2 minutes to soften before peeling.