Butternut Squash Steak with Herby Lentils
A hearty and fresh vegetarian meal that's loaded with flavours! It's not only pretty to look at but extremely tasty to look at!
- 1 butternut squash, about 1 kg / 2.2 lb
- 280 g beluga lentils (uncooked)
- 60 g / 1 cup chopped parsley
- 2 garlic cloves, minced
- 4-5 tbsp olive oil
- 1 lemon, zest from
- 100 g feta cheese
- 1 pomegranate, arils from
Preheat the oven to 220°C / 420 ° F
Cook the lentils according to instructions.
Whilst the lentils are cooking, cut the butternut squash into 4 steaks lengthways by first cutting of a small slice off the fattest part of the butternut squash (so all the steaks have two flat sides) Remove the seeds and rub a little bit of oil on both sides of the steaks.
Place the steaks in an ovenproof dish or a lined oven tray and place in the oven to bake for 30 minutes, or until tender and golden.
Combine the mixed parsley with minced garlic and olive oil. Combine with the cooked lentils and add lemon zest. Add salt and pepper to taste.
Once the steaks are done, serve the steaks with herby lentils salad and top with crumbled feta cheese and pomegranate arils.