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Roasted Butternut Squash with Lentils, Cherry Tomatoes & Herbed Yogurt

5 from 7 reader reviews
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 4 -6
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Ingredients

Roasted Squash, Tomatoes & Lentils:

  • 2 lb (908 grams) butternut squash, peeled and chopped into slices
  • 2 cups cherry tomatoes
  • 3 tablespoons olive oil, divided
  • 1 teaspoon garlic powder, divided
  • 1 teaspoon onion powder, divided
  • 1 teaspoon sumac, divided
  • 1 cup cooked lentils

Herbed Yogurt:

  • 1 cup mixed leafy herbs (I used mint, parsley & basil),
  • 1 small jalapeño pepper, seeded and chopped
  • 1 clove garlic, peeled
  • 2 tablespoons shelled and salted pistachios
  • 2 tablespoons olive oil
  • 1 teaspoon lime zest
  • 2 teaspoons lime juice
  • sea salt and ground black pepper, to taste
  • 1 cup thick unsweetened vegan yogurt (see notes for recommendations)

For Serving:

  • chili oil/chili crisp
  • extra herbs
  • chopped pistachios

Instructions

  • Preheat the oven to 400°F. Line both a large baking sheet with parchment, and a smaller one.
  • On the large baking sheet, combine the squash, cherry tomatoes, 2 tablespoons of olive oil, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon sumac, salt, and pepper. Toss to combine and spread out evenly. Roast the vegetables in the oven until squash is tender and caramelized and tomatoes are bursting, about 30-35 minutes. Stir veg/flip pieces with a spatula at the halfway point.
  • Drain and rinse the lentils. Spread them out on a clean dish towel. Blot them until they are as dry as possible. Transfer the dried lentils to the baking sheet. Toss the lentils with remaining tablespoon of olive oil, garlic powder, onion powder, sumac, salt, and pepper. Spread the coated lentils out in a single layer and roast for about 15 minutes, or until slightly crisped up and chewy. Set aside.
  • Make the yogurt sauce: In a food processor, combine the herbs, jalapeño, garlic, pistachios, olive oil, lime zest, lime juice, salt, and pepper. Pulse the machine a few times until everything is finely chopped, scraping down the sides of the bowl with a spatula if necessary. Add the vegan yogurt to the food processor and pulse until the sauce is fully combined and uniformly light green. Check the sauce for seasoning and adjust if necessary.
  • To serve: Spread most of the herbed yogurt sauce out on the base of your serving plate. Pile the roasted squash and tomatoes on top of the yogurt sauce. Drizzle remaining sauce, sprinkle with the lentils, and garnish with chili oil, extra herbs, and pistachios.

Recipe Notes

  • Honeynut squash or koginut squashes would be especially nice here! I find these varieties to be sweeter and to have a more concentrated flavor than butternut.
  • A nice green salad and some crusty bread rounds this dish out nicely.
  • I used cooked black lentils from a can here! French, brown, or green lentils will also work.
This vegan roasted butternut squash dish is loaded up with flavor! Sweet squash, burst cherry tomatoes, tangy and creamy herb yogurt sauce, chewy lentils, fresh herbs, and a finishing touch of chili crisp.