A bowl of roasted squash and lentils makes good use of the oven and a saucepan at the same time. Add a little tahini dressing at the table, and lunch or dinner is ready without needing a long list of toppings.
The pieces can be served together or kept separate. That’s useful if someone prefers a different dressing or a softer texture.
Get the squash started
Butternut squash is one option. Wash the outside under running water before cutting, even if you plan to peel it. Use a stable cutting board and a sharp knife, and take care: whole squash can be firm. Pre-cut squash from the produce or freezer section is a useful shortcut; follow its package directions.
Cut peeled, seeded squash into similar-sized pieces. Toss with a little oil, spread on a baking sheet and roast until a fork slides in easily. Turn the pieces if needed. Smaller cubes may cook faster than large ones, so check the pan rather than relying on a single time.
If you’re using frozen squash, prepare it according to its package. You can use another variety of squash, but the skin and cooking method may differ. Choose the preparation that matches what you bought.
Cook the lentils
While the squash roasts, prepare lentils according to the package. Brown or green lentils often hold their shape more than red lentils, but varieties differ. Cook them to the tenderness you like and drain if needed.
Canned lentils can save time. Drain and rinse them, then warm them as directed on the package. If you want to make a smaller amount, refrigerate the unused portion in a clean covered container promptly.
Lentils provide plant protein. The amount in a bowl depends on your portion, the lentils and what else you add. If beans or lentils tend to cause gas for you, choose an amount you tolerate or use another food that works for you.
Stir together the dressing
Tahini is a paste made from sesame seeds. Mix a little with water, adding the water gradually until it reaches a texture you like. A squeeze of lemon or a pinch of cumin is optional. The mixture may thicken before it loosens as you stir, so keep adding water in small amounts.
Keep the dressing separate until each person has chosen what they want. If citrus is unappealing, leave it out. You can add chopped herbs, a small amount of oil or another seasoning that suits your meal.
Sesame is an allergen. For someone avoiding sesame, choose a sesame-free dressing with ingredients they can safely eat, such as a suitable plain yogurt and herb mixture. Dairy yogurt contains milk, so it is not suitable for a milk allergy. Check labels and prevent cross-contact; one alternative won’t work for every household.
Assemble, serve and save
Spoon lentils and squash into a bowl. Add cooked greens or another vegetable if you want them, then drizzle on dressing. A piece of bread or some cooked quinoa can be served alongside, depending on your appetite and preferences.
If you’re taking a GLP-1 and prefer smaller meals, serve a comfortable amount first and save the rest. Another person may want a larger bowl. Neither needs to match a fixed picture or ratio.
Cool and refrigerate extras promptly in shallow covered containers—within two hours, or within one hour if temperatures are above 90°F. Keep perishable dressing chilled separately. Reheat the squash and lentils to 165°F throughout, stirring and checking with a thermometer; add cold dressing afterward.
Our guide to vegetarian and vegan eating has more ways to combine plant foods. For this bowl, the squash and lentils do the work while the dressing lets everyone choose the finish.