Curried Squash & Lentil Traybake
Serves 4·Added 5 May 2026 by Tom Melhuish
MainDairy-FreeVeganVegetarianAutumn
Ingredients
| 600 | g | Butternut Squash |
| 1 | tbsp | Thai Red Curry Paste |
| 200 | ml | Coconut Milk |
| 200 | ml | Boiling Water |
| 800 | g | Tinned Beluga Lentils |
| 1 | Red Onion | |
| 15 | g | Fresh Coriander |
| 3 | tbsp | Coconut Yoghurt |
| 10 | g | Toasted Flaked Almonds |
Method
1.Heat the oven to 200°C fan.
2.Wash the squash well. Cut the top and tail off and then cut it in half lengthways. Scoop out and discard the seeds and cut each half into four long pieces. Drain the lentils, cut the onions into wedges and roughly chop the coriander.
3.Add the curry paste, coconut milk and boiling water to a large baking dish and mix well. Add the squash pieces and plenty of salt and pepper. Cover with tin foil and bake for 15 mins.
4.Remove the foil and add the sliced onion and lentils. Return to the oven and bake for another 15-20 mins until the sauce has thickened and the squash has softened.
5.Divide the squash and coconut curry between bowls and top with the coconut yoghurt, flaked toasted almonds and fresh coriander before serving.
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