Waitrose and Partners
Butternut squash, lentil and chestnut roast

Butternut squash, lentil and chestnut roast

This roast includes filling lentils and cooked chestnuts flavoured with garlic, roesemary and maple syrup and topped with golden butternut squash.

4.5 out of 5 stars(2) Rate this recipe
  • Serves6
  • CourseMain meal
  • Prepare30 mins
  • Cook1 hr 20 mins
  • Total time1 hr 50 mins
  • Plusplus resting

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 200g Waitrose & Partners Dried Lentils
  • 900g 1 Waitrose & Partners Golden Butternut Squash
  • 3 sprig/s sprigs rosemary, leaves chopped
  • 3 garlic cloves, crushed
  • 1 lemon, zest
  • 120g mature hard goats’ cheese, grated
  • 120g soft white breadcrumbs
  • ½ x 180g pouch cooked chestnuts, chopped
  • ½ tbsp olive oil
  • ½ tbsp maple syrup


  1. Wash the lentils thoroughly, drain, then put in a pan and cover with cold water. Bring to the boil, reduce the heat then simmer for 20 minutes, until al dente. Meanwhile, peel the squash. Cut about 24 thin circles from the top end and set aside. Deseed and coarsely grate the remaining squash (use a food processor with a grating attachment if you have one); tip into a bowl and set aside.

  2. Preheat the oven to 190˚C, gas mark 5. Drain the lentils, cool for 5 minutes then add to the grated squash. Add most of the rosemary, plus the garlic, lemon zest, goats’ cheese, breadcrumbs and chestnuts; season. Tip into a 32cm ovenproof dish, pressing it down with the back of a spoon into an even layer.

  3. Arrange the squash slices on top, overlapping (as above). Mix the oil and maple syrup together in a bowl then brush over the squash. Scatter with the remaining rosemary and a little fl aky sea salt; bake for 55 minutes-1 hour, until golden and crisp. Rest for 10 minutes before serving with trimmings.


Typical values per serving when made using specific products in recipe


1,142kJ/ 272kcals



Saturated Fat












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