Roasted Squash, Lentil Ragu & Crispy Sage

Roasted Squash
Lentil Ragu & Crispy Sage

Serves 8
Prep time: 30 mins
Cook time: 60 mins


Ingredients

1 Squash (approx. 1.5kg)
800g Onion
350g Carrot
1 Celery
6 Cloves Garlic
4 tbsp Tomato Purée
2 tbsp Capers
400g Dried Lentils
1.5l Veg Stock
4 Bay Leaves
4 Sprigs Rosemary
20(ish) Sage Leaves
1 tsp Chilli Flakes
4 tbsp Olive Oil
Sea Salt Flakes
Black Pepper

Optional - red wine, vegan butter, pasta, crusty bread...

I used a Crown Prince Squash & Beluga Lentils, but any varieties would be delicious.


Method

1. Prepare your veg. Cut the squash in half, then cut into wedges approx. 1cm thick. (No need to remove the seeds, they will be cooked & eaten too!). Slice the onions, celery and carrots to your preferred thickness. I like half finely sliced (to thicken sauce) and half chunky (to retain texture and bite). Mince the garlic and capers.

2. Prepare the ragu. Place a large saucepan or stock pot on a medium heat. Add 3 tbsp olive oil and heat for 30 seconds. Add the onion & fry gently, stirring occasionally, until softened & caramelised. This will take around 15 minutes. You want the bottom of the pan to develop a golden-brown crust, as it adds a rich flavour-base to the soup.
Tip - if you find the bottom of the pan is starting to catch & burn, you can de-glaze it by adding a little of water or veg stock (or some wine).

5. Add the garlic, celery, carrot and tomato purée to the pan. Sauté with the fried onions for 10 minutes. Stir regularly so the purée doesn't catch and burn; adding a little liquid if necessary.

6. Rinse the dried lentils. Add the lentils to the pan, along with the vegetable stock, bay & rosemary. Pop on the lid & simmer on low until the lentils are cooked & tender; approximately 30-40 minutes. Add more water or stock if it gets too dry.

7. Whilst the lentils are cooking, roast the squash. Place the squash into a large roasting tray. Drizzle over 1 tbsb olive oil, salt & pepper. Massage in well to the flesh and seeds. Roast in an oven set to 200°C for approx. 30 minutes. Turn the wedges of squash over halfway through cooking, so both sides get browned and caramelized.

8. When the squash is almost cooked, add lightly oiled sage leaves to the tray. Cook for 5 mins or so; until the leaves have turned crispy.

9. Back to the lentils; remove bay leaves & woody herb stalks. Season with salt and pepper to taste.
Tip - Don't add salt to the ragu before this point as it will make the lentils tough.

9. Serve a generous ladleful of ragu topped with roasted squash and sage leaves.
You can add the roasted seeds for crunch, or save for later to enjoy as a snack.

For a more filling meal, add cooked pasta to potatoes to the ragu, or serve with crusty bread.

For extra richness, I like to replace half of the stock with red wine, and finish by stirring through knob of butter.


@Greenhouse.Plant.Based.Dining