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Roasted Butternut Squash with Cherry Tomatoes, Lentils & Herbed Yogurt – Recipe Website
Vegetarians

Roasted Butternut Squash with Cherry Tomatoes, Lentils & Herbed Yogurt

by admin
written by admin


An overhead shot shows a platter with toasted butternut squash slices, burst cherry tomatoes, herbed creamy vegan yogurt sauce, roasted chewy lentils, whole herbs, and drizzles of chili oil. Serving utensils are seen to the side.

You probably haven’t had roasted butternut squash like this before! This recipe for oven-roasted tender butternut squash slices combines burst cherry tomatoes, chewy-crispy lentils, and a creamy herbed vegan yogurt sauce to bring it all together. Roasted on a sheet pan with spices, this robust vegetable side (or vegan main!) emerges from the oven golden brown with beautifully soft texture. Serve warm, right out of the oven with some crusty bread for mopping up all the sauce. Ready in 1 hour.

An up close, overhead shot shows a platter with toasted butternut squash slices, burst cherry tomatoes, herbed creamy vegan yogurt sauce, roasted chewy lentils, whole herbs, and drizzles of chili oil. Serving utensils are seen to the side.An up close, overhead shot shows a platter with toasted butternut squash slices, burst cherry tomatoes, herbed creamy vegan yogurt sauce, roasted chewy lentils, whole herbs, and drizzles of chili oil. Serving utensils are seen to the side.
An overhead shot shows ingredients for a vegan recipe: butternut squash, herbs, tomatoes, lentils, vegan yogurt, lime, spices, pistachios, jalapeño and garlic.An overhead shot shows ingredients for a vegan recipe: butternut squash, herbs, tomatoes, lentils, vegan yogurt, lime, spices, pistachios, jalapeño and garlic.
An overhead shot shows slices of butternut squash and cherry tomatoes on a parchment-lined baking sheet. The vegetables are dusted with spices and drizzled with olive oil.An overhead shot shows slices of butternut squash and cherry tomatoes on a parchment-lined baking sheet. The vegetables are dusted with spices and drizzled with olive oil.
An overhead shot shows a hand using a clean kitchen towel to blot cooked lentils dry.An overhead shot shows a hand using a clean kitchen towel to blot cooked lentils dry.
An overhead shot shows a pale green vegan yogurt sauce that has just been mixed up in a food processor.An overhead shot shows a pale green vegan yogurt sauce that has just been mixed up in a food processor.

I love to make a classy side that can also work as a main. When dealing with butternut squash, roasting is my go-to cooking method. In this recipe, I combine slices of squash with cherry tomatoes and spices, and roast all of that until the squash is tender and the tomatoes have burst. The combination of mild/slightly sweet with the tangy caramelized tomatoes is incredible.

I pile the vegetables on top of a creamy and slightly spicy herbed yogurt sauce. For savoury vegan yogurt sauces, I like to use unsweetened coconut milk yogurt. I find that they have the richest flavour and the sharp tang that I’m looking for. Yoggu, Culina and Cocoyo are my favourite brands. The yogurt gets blitzed up with fresh herbs, jalapeño, garlic, shelled pistachios, lime, and a bit of olive oil. I swoosh it out on the serving platter before piling it up with the roasted vegetables. The sauce can be made up to 5 days in advance and kept in the fridge.

The crispy-chewy lentils provide a nice textural contrast. They roast in another sheet pan alongside the squash with the same spices for about 15 minutes. My partner does not particularly enjoy lentils, but loves them when they’re cooked like this. I do a similar treatment in a root vegetable salad in my cookbook!

Fans of this recipe might also like my Grounding Roasted Roots with Jalapeño Yogurt Sauce or these Grilled Cauliflower Wedges with Tahini Yogurt & Sumac Onions.

An overhead shot shows roasted lentils on a sheetpan.An overhead shot shows roasted lentils on a sheetpan.
An overhead shot shows a hand using a spoon to spread a pale green vegan yogurt sauce out onto the base of a serving platter.An overhead shot shows a hand using a spoon to spread a pale green vegan yogurt sauce out onto the base of a serving platter.
An overhead shot shows roasted slices of butternut squash and burst cherry tomatoes on a sheetpan.An overhead shot shows roasted slices of butternut squash and burst cherry tomatoes on a sheetpan.
A 3/4 angle shot shows a platter piled high with roasted slices of butternut squash and burst cherry tomatoes.A 3/4 angle shot shows a platter piled high with roasted slices of butternut squash and burst cherry tomatoes.
An overhead shot shows a platter with toasted butternut squash slices, burst cherry tomatoes, herbed creamy vegan yogurt sauce, roasted chewy lentils, whole herbs, and drizzles of chili oil. Serving utensils are seen to the side.An overhead shot shows a platter with toasted butternut squash slices, burst cherry tomatoes, herbed creamy vegan yogurt sauce, roasted chewy lentils, whole herbs, and drizzles of chili oil. Serving utensils are seen to the side.
A 3/4 angle shot shows a platter with toasted butternut squash slices, burst cherry tomatoes, herbed creamy vegan yogurt sauce, roasted chewy lentils, whole herbs, and drizzles of chili oil.