Jane's Delicious Garden Blog

Roast butternut with beluga lentils, Rainbow chard and yoghurt.

Posted in Garden Diary by Jane Griffiths on the December 12th, 2020

This dish is deceptive, using simple ingredients to create layers of complex flavour and contrasting texture. It’s a real “waste not want not” dish, with all parts of different plants being used.

The butternut.

  • Peel and scoop out seeds. Put these in a baking dish and toss with olive oil and spices. (I used cinnamon, pul biber and salt.)
  • Chop the butternut into chunks and toss with olive oil and spices (cinnamon, garlic powder, cumin, salt and ras el hanout)
  • Place in the oven at 210. Toss the skins/pips every 15 mins or so. After about 20 mins turn heat down to 180. Keep tossing skins and remove them when they are completely browned and crisp.
  • Cook the butternut until soft. Remove from the heat and sprinkle chopped mint over the top.

Meanwhile . . .

  • Cook the beluga lentils in stock until done. (I used a porcini stock.)
  • Make a sauce for the lentils by blending: coriander stems and roots, garlic cloves, harissa paste, a couple of anchovies and olive oil. Cook over a low heat for about ten minutes.
  • Mix the sauce with the lentils along with some purple basil leaves and finely sliced Rainbow chard leaves and stems (a mix of red, yellow, cerise and orange).

Serve the butternut with the lentils, add a good dollop of yoghurt and top with the crispy skins and pips.

This is really really good!!!

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