Super Squash Tray Bake


Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 5

Appears in

So Vegan in 5: Over 100 super simple and delicious 5-ingredient recipes

So Vegan in 5

By Roxy Pope and Ben Pook

Published 2018

  • About

We love a tray bake. It’s a healthy way to cook veggies and there’s hardly any washing up to do when you’re done. We love the flavours in this dish. It’s tangy, sweet and earthy, and it’s packed with lots of the nutrients your body needs.


  • 1 butternut squash
  • 10 fresh sage leaves
  • 400 g tin green lentils
  • 2 tsp Dijon mustard
  • 2 handfuls of rocket
  • a pinch of salt and pepper


    Preheat the oven to 200°C/180°C fan/gas mark 6.

    Slice the butternut squash in half, then trim and discard the ends and spoon out the seeds (see Tip). Cut the butternut squash into 1cm-thick pieces and transfer to a large baking tray along with 2 tablespoons of olive oil, ½ teaspoon of salt and ½ teaspoon of pepper.

    Finely chop the sage leaves (you’ll need about 2 tablespoons) and sprinkle over the squash pieces. Combine everything with your hands, then bake in the oven for 35–45 minutes until tender.

    Remove the baking tray from the oven. Drain and rinse the lentils, then add to the squash and mix lightly. Return to the oven and bake for a further 10 minutes.

    Meanwhile, prepare the dressing by combining the mustard in a small bowl with 2 tablespoons of extra virgin olive oil, 1 teaspoon of apple cider vinegar and a pinch of salt and pepper.

    Remove the squash and lentil mixture from the oven and divide between 2 serving plates. Top each serving with a handful of rocket and then finish with a generous drizzle of the mustard dressing.