Page title and description

Vegetarian mains
Squash Molly Parkin with lentils and greens
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

Method
Prep time:
20 min
PT20M
Cooking time:
45 min
PT45M
-
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.