The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Hasselback Squash, Herby Lentils & Mustard Gravy
**This isn’t any ordinary roasted squash: you’ll slice it hasselback-style then roast ‘til golden and soft. Umami mushroom packed lentils, onion, garlic & parsley. wholegrain mustard sauce ties dish all together. Add crunch with pumpkin seeds and veg with crispy tenderstem broc.
Prep in 10
1/3 daily fibre
5 of 5 a day
Serving size
Ingredients
- 2 tsp wholegrain mustard (use half) (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 200ml coconut milk (use half) (Coconut, Water)
- 1 handful of fresh flat-leaf parsley (use half)
- 1 tsp smoked paprika (use half)
- 1 onion (use half)
- 2 garlic clove
- 180g Tenderstem broccoli (use half)
- 1 tbsp nutritional yeast (use half) (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 120g chestnut mushrooms (use half)
- 2 tsp pumpkin seeds (use half)
- 230g lentils (use half) (Cereals Containing Gluten) (Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 1 small butternut squash (use half)
Nutritional Information
Calories: 613
Protein: 17g
Carbs: 53g
Fat: 39g
Ingredients
- 2 tsp wholegrain mustard (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 200ml coconut milk (Coconut, Water)
- 1 handful of fresh flat-leaf parsley
- 1 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 1 tsp paprika (smoked)
- 1 onion
- 120g chestnut mushrooms
- 180g Tenderstem broccoli
- 230g lentils (Cereals Containing Gluten) (Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 2 tsp pumpkin seeds
- 2 garlic clove
- 1 small butternut squash
Nutritional Information
Calories: 607
Protein: 17g
Carbs: 53g
Fat: 38g
Hasselback Squash, Herby Lentils & Mustard Gravy
**This isn’t any ordinary roasted squash: you’ll slice it hasselback-style then roast ‘til golden and soft. Umami mushroom packed lentils, onion, garlic & parsley. wholegrain mustard sauce ties dish all together. Add crunch with pumpkin seeds and veg with crispy tenderstem broc.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Peel, trim and halve the squash lengthways, discarding the seeds. Cut thin slices into the squash, being careful not to cut right down to the bottom. Place the squash, cut-side down, onto a baking tray and rub with 1 tbsp oil, the paprika and a pinch of sea salt. Roast for 25-30 mins, until soft and golden.
- Meanwhile, add the coconut milk, mustard and nutritional yeast to a small saucepan. Season with sea salt and black pepper. Simmer for 8-10 mins, until thickened.
- Heat a frying pan on medium heat. Add the pumpkin seeds and toast for 2-3 mins, tossing regularly until the seeds begin to pop. Remove and set aside.
- Rinse and drain the lentils. Finely chop or crush the garlic. Thinly slice the onion and mushrooms. Return the pumpkin seed pan with 1 tbsp oil on high heat. Add the mushrooms and onion and cook for 4-5 mins, until softening. Lower the heat, and add the garlic and cook for 2-3 minutes, and then add the lentils. Finely chop the parsley and add it to the lentils.
- Trim the broccoli. Place the broccoli onto the squash baking tray and toss with 1 tsp oil, a pinch of sea salt and black pepper. Roast for 8-12 mins, until soft and golden.
- Serve the hasselback squash with herby mushrooms and lentils. Spoon over the mustard gravy, and sprinkle over the pumpkin seeds.
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