Roast Spiced Pumpkin with Braised Lentils & Vinaigrette

Name: Roast Spiced Pumpkin with Braised Lentils & Vinaigrette
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: Serves: 2 as a main or 4 as a side dish
Ingredients: 1 garlic bulb, cloves separated, skin on; freshly ground black pepper; sea salt flakes; 1 teaspoon hot smoked paprika; ½ fennel bulb, finely sliced; 2 medium onions, finely sliced; 250 g (9 oz) puy lentils, rinsed; 1 litre (35 fl oz/4 cups) strong vegetable stock; 2 bay leaves; 1 handful baby English spinach; 4 thyme sprigs; 2 tablespoons hazelnut oil; 3 tablespoons red wine vinegar; 1 butternut pumpkin (squash), about 750 g (1 lb 10 oz); 150 ml (5 fl oz) olive oil; 1 teaspoon ground cumin

Preparation info

Serves:
2
as a main

Difficulty
Easy
Ready in
1 hr 15

Appears in

Easy Vegan

By Sue Quinn

Published 2015

About

Meat eaters and non-meat eaters alike love this. Serve with a selection of dishes as part of a buffet spread.

Ingredients

1 butternut pumpkin (squash), about 750 g (1 lb 10 oz

Main course
Starter
Side dish
Vegan
Spicy
Gluten-free

Method

Heat the oven to 180°C (350°F/Gas 4). Cut the squash in half lengthways and remove the seeds. Slice into 1.5 cm (⅝