Roasted Butternut Squash with Lentils and Walnuts

Lentils with Butternut Squash and Walnuts

Orange foods is the recipe redux topic this month and I could not love it more.  This is my favorite time of year! Love the beautiful leaves on the trees, the perfect weather, and the amazing fall produce.  I’ve been waiting to make a butternut squash salad, so here you have it.

I’m a pretty simple eater but I’m big on flavor, so this dish is flavorful and…simple.  Of course you can always jazz it up anyway you like.  The recipe is adapted from an Ina Garten recipe where she uses arugula instead of lentils and tosses in some dried cranberries and Parmesan cheese.  I wanted my salad to be a bit heartier and dairy free. Here’s my take:

Peel and cut your butternut squash into chunks.  Toss with olive oil,  maple syrup, salt and pepper.

Place onto baking sheet and roast at 400 for 15-20 minutes.

While the squash is roasting, make the warm dressing with apple cider, vinegar, shallots and mustard.

Combine squash and lentils in a serving dish, sprinkle with walnuts and toss with dressing

Voila. The perfect lunch.

Roasted Butternut Squash with Lentils and Walnuts


  • 1 butternut squash, peeled and diced
  • 1-2 cups cooked lentils
  • Olive oil
  • 1 Tbsp pure maple syrup
  • Celtic sea salt
  • Black pepper
  • 3/4 cup apple cider
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons minced shallots
  • 2 teaspoons Dijon mustard
  • 1/2 cup walnuts halves, toasted


  1. Preheat the oven to 400 degrees F.
  2. Place the butternut squash in a bowl and toss with 2 tablespoons olive oil, the maple syrup, salt and pepper.
  3. Roast for 15 to 20 minutes, turning once, until tender.
  4. While squash is roasting, combine the apple cider, vinegar and shallots in a small saucepan, bring to a boil.
  5. Cook for 6-8 minutes or until cider is reduced to 1/4 cup. Whisk in the mustard, 1/4 cup olive oil, salt and pepper to taste.
  6. Place the cooked lentils in a serving bowl. Add the roasted squash and walnuts. Spoon vinaigrette over the salad and gently toss.

24 replies
  1. Liz - Meal Makeover Mom
    Liz - Meal Makeover Mom says:

    Awesome looking recipe. I happen to have some cooked lentils in my freezer (I assume they freeze well!!) which would be perfect for this dish. I also happen to live walking distance from a local farm, so all of these ingredients are easily available to me. I’m going to try this for sure!

  2. ea-the spicy rd
    ea-the spicy rd says:

    Oh, so yummy! Love the addition of lentils and walnuts to the squash. Wish I could have ReDuxed too this month, but ran out of time…bummer since I not only love orange foods, but I love the color orange as well! Hope to try this soon!!

  3. Danielle Omar
    Danielle Omar says:

    I know how you feel EA, I wrote and posted this one this afternoon — talk about last minute. I will miss seeing a Spicy RD orange creation! 🙁

  4. Min@ savortherainbow
    Min@ savortherainbow says:

    I Love this recipe! This would make a perfect packed lunch to fuel me on long school days! I’m really loving lentils lately, and of course butternut squash tastes amazing this time of the year!

  5. Danielle Omar
    Danielle Omar says:

    Thanks, Ann. You could also use sweet potato in place of the squash, does your husband like that?

  6. Katy @ Healthy Aperutre
    Katy @ Healthy Aperutre says:

    Fall is my favorite season too!! You just cannot beat the beauty! Sounds like the yummy dressing ties everything together in this dish!


Trackbacks & Pingbacks

  1. […] Walnuts add a nutty, buttery crunch – and plenty of omega-3s to just about any dish. They’re great for adding crunch and texture to banana bread, a bowl of oatmeal, or yogurt parfait, and they’re perfect for adding texture and flavor to savory dishes like my Roasted Butternut Squash with Lentils and Walnuts. […]

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