Squash Molly Parkin with lentils and greens

Vegetarian mains

Squash Molly Parkin with lentils and greens

Name: Squash Molly Parkin with lentils and greens
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 2

Serves 2 1h 5 min

Creamy and comforting, this recipe is adapted from a classic 1970s parsnip Molly Parkin recipe, named after a flamboyant fashionista. We’ve used squash here for an all-year round version. There’s no need to peel the squash, it cooks down brilliantly, and contains lots of good nutrients. We’ve added some lentils for extra protein and a side of greens with garlic and lemon; ring the seasonal changes with the greens, using cabbage, chard, whatever you have to hand.

Cook's notes

This recipe can easily be made in advance and reheated.

Ingredients

Oil for frying
Large knob of butter
1 tbsp light brown sugar
350g (prepared weight) unpeeled Butternut squash, sliced into 1cm rounds
4 tomatoes, sliced into rounds
½ tin dark green lentils
1 good tbsp fresh thyme leaves, or 1 tsp dried
100g Cheddar cheese
1 tsp Dijon mustard
150ml double cream
A small handful of breadcrumbs
2 garlic cloves, finely chopped
200g spring greens, leaves stripped from their stalks and thinly shredded
2 garlic cloves, finely chopped
1 lemon

Image of Squash Molly Parkin with lentils and greens

Method

Prep time: 20 min

Cooking time: 45 min

Step 1
Preheat your oven to 180˚C/Gas 4.
Step 2
Heat 1 tablespoon of oil with half the butter and half the sugar in a large frying pan. Add the squash, in a single layer. Fry on a medium heat for 2-3 minutes, then turn and fry for another 2-3 minutes, until starting to caramelise. Remove the pan from the heat. Transfer to a plate. Repeat with the remaining butter, sugar and squash (no need to clean the pan between the two batches or add more oil).
Step 3
Grease a casserole or baking dish with oil. Arrange alternate layers of squash, tomatoes, lentils, thyme and cheese, seasoning each layer and finishing with a layer of cheese.
Step 4
In a bowl, mix the mustard, cream and 4 tbsp of water. Pour it over the veg. Bake for 20 minutes.
Step 5
After 20 minutes, scatter the breadcrumbs over the top. Bake for approx. 15 more minutes, until the top is golden and the squash tender, while you continue.
Step 6
When the bake is almost ready, heat a splash of oil in a medium saucepan. Stir-fry the greens for 3-4 minutes, adding the garlic towards the end, about 1 minute out. Add lemon juice and season to taste, then serve with the bake.