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  • Writer's pictureOllie Tarrant

Butternut squash, lentil and goats cheese salad

Updated: Jan 2, 2021

I had seen this recipe on Foodbusker’s YouTube channel (you should check it out, awesome recipes), and have been wanting to make it for a while now. I changed up the feta to goats cheese, added in some coriander, and have included some pomegranate seeds in this recipe (not pictured), but the main basis is still that one. This is such a tasty lunch idea. Perfect for making in bulk at the start of the week, and having once or twice as a packed lunch. Its entirely vegetarian, and can be made vegan if you take out the cheese. I’d urge you to give this a try – very healthy and tasty food.

Ingredients (serves 2-3 large portions):

  • 150g uncooked green lentils

  • 1 butternut squash, cut lengthways into quarters

  • 1 red onion, cut into 1/8ths

  • 4 garlic cloves

  • 1 red chilli

  • 1 white onion, sliced

  • 50g goats cheese

  • 1/2 bunch of parsely

  • 1/2 bunch of corriander

  • Pomegranate seeds to garnish

  • 2 spring onions, finely sliced


  1. Preheat your oven to 180C. Cook the lentils according to packet instructions. Drain and leave to cool.

  2. Crush the garlic gloves once with the side of a knife. Place the squash, chilli, onion and garlic into a roasting tray, and drizzle with olive oil, salt and pepper. Roast in the oven for about 50 minutes at 180C.

  3. Finely slice the white onion. Add a bit of oil to a frying pan on a high heat. Fry the onions for 3-4 minutes to get good colour, then drop the heat to low, and fry for another 5-10 minutes to make them crispy. Once very golden brown, place on kitchen roll to drain off excess oil.

  4. Roughly chop the herbs, and finely slice the spring onions, and set aside on a separate plate. Crumble the goats cheese, and leave on the same plate

  5. Once the squash is cooked, leave to cool for a bit, and the scoop out the seeds, and discard. Then, scoop out the flesh from the skin, and chop into large chunks. Place the red onion, whole chilli and peeled garlic cloves into a pile, and finely chop through.

  6. Combine all the lentils, squash, chopped garlic onion and chilli, herbs, spring onions, and mix through. Top with the goats cheese, crispy onions and pomegranate seeds, and serve.

Once again, check out Foodbusker’s channel if you’re interested in good home cooking and street food, and follow me on instagram (@OTCooks_Eats) if you haven’t already.



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