Squash & Lentil Bake with Garlic Greens

£13.25

A note from our cook

Creamy and comforting, this recipe is perfect for a winter evening - it went down a storm when we made this for the photo at the farm. Butternut squash slices are caramelised, then cooked down with thyme, Cheddar cheese, tomatoes, and double cream from the Riverford dairy herd. We’ve added some lentils for extra protein and a side of seasonal greens with garlic and lemon - yum!
Vegetarian icon
Vegetarian

Arriving in your recipe box

  • Butternut squash
  • butter
  • light brown sugar
  • tomatoes
  • thyme
  • tinned dark speckled lentils
  • Cheddar cheese
  • Dijon mustard
  • double cream
  • breadcrumbs
  • garlic
  • spring greens
  • lemon

Ingredients and allergens

  • Butternut squash,
  • butter
    • cows' milk,
    • sea salt*
    ,
  • light brown sugar,
  • tomatoes,
  • thyme,
  • tinned dark speckled lentils
    • green lentils,
    • water*
    ,
  • Cheddar cheese
    • cows' milk,
    • salt*,
    • starter cultures,
    • vegetarian rennet
    ,
  • Dijon mustard
    • water*,
    • spirit vinegar,
    • brown mustard seeds,
    • sea salt*
    ,
  • double cream
    • pasteurised milk
    ,
  • breadcrumbs
    • wheat flour
      • calcium carbonate*,
      • iron*,
      • niacin*,
      • thiamin*
      ,
    • salt*,
    • yeast*
    ,
  • garlic,
  • spring greens,
  • lemon
Packed on our farm, where we also store and handle:
  • nuts,
  • peanuts,
  • celery,
  • eggs,
  • gluten,
  • fish,
  • molluscs,
  • milk,
  • mustard,
  • sesame,
  • soya
For allergens see the above ingredients in bold. *Non-organic.
Unsuitable for people with severe allergies.

Nutritional information

Each 700g serving contains

energy
973
kcal
49%
fat
72.8
g
104%
saturates
37.1
g
186%
sugars
29.4
g
33%
salt
1.68
g
28%

of an adult's reference intake (RI) as recommended by the NHS.

Nutrition per 100g

energy 139kcal
fat 10.4g
saturates 5.3g
carbohydrates 7.0g
sugars 4.2g
protein 3.6g
salt 0.24g

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