Roasted Squash with Lentils, Baby Kale & Orange Tahini Dressing

Bursting with colour thanks to the contrast between the orange of the butternut squash and the deep greens from the kale and lentils, this is a flavoursome dish that’s sure to be a hit with everyone. The orange tahini dressing adds a sweet yet savoury taste, whilst the roasted squash brings in heartiness to the dish.

This recipe serves two, taking 40 minutes to prepare and cook – perfect for a date night if you’re looking to impress! You could also use this as a side dish to wow dinner party guests, adding that something extra to your group meal.


  1. Pre-heat oven to 180 degrees (fan oven).
  2. Cut butternut squash into batons and slice the red onion into wedges.
  3. Zest half of the orange, crush the garlic cloves and finely chop the parsley.
  4. Add the sliced butternut squash and onion to a bowl with 1 tbsp of extra virgin olive oil, 1 crushed clove of garlic, the zest of half an orange, 1 tbsp of chopped parsley, salt, pepper and chili flakes to taste. (If you’re not a fan of spice, omit the chili flakes!)
  5. Toss through to coat the ingredients.
  6. Place the coated butternut squash and onions onto a lined baking tray, and then put it into the oven for 30 minutes or until golden and soft.
  7. In a new bowl, whisk 60ml of tahini with 20ml of orange juice, 1 crushed clove of garlic, ½ tsp of soy sauce or tamari, and 1 tsp of maple syrup. Gradually add 50ml of water until it gets to a runny consistency.
  8. Once cooked, remove the squash and red onion from the oven.
  9. Cook the puy lentils according to the instructions on the packet, then mix them in a bowl with 10g of capers, 1 tbsp of olive oil and stir through the baby kale.
  10. Divide the lentils and greens between two places and top with the butternut squash and red onion.
  11. Grate the remaining orange zest, and top with 2 tsbp of chopped parsley.
  12. Drizzle the orange tahini dressing on top or serve on the side if preferred.
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