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.
Chermoula Squash & Lentil Traybake
Keep weeknight cooking simple with this Moroccan-inspired traybake. Roast a bounty of nutritious veg like sweet potatoes, butternut squash and tenderstem broccoli till soft and golden. Stir through vibrant chermoula for instant flavour. Top with pomegranate seeds and flaked almonds for crunch.
Prep in 10
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 160g green lentils (green lentils (100%))
- 4 tbsp chermoula paste (Rapeseed Oil, Lemons (Lemon, Water, Salt), Onions, Capers, Garlic, Red Chilli, Turmeric, Cumin, Coriander Leaves, Coriander Seeds, Sweet Paprika, Parsley)
- 2 tbsp tagine paste (Water, Sunflower Oil, Onions, Tomato Puree, Coriander Leaf, Parsley, Paprika, Salt, Smoked Paprika, Garlic Puree, Cornflour, Lemon Juice Concentrate, Lemon Zest, Ground Cumin, Ground Coriander)
- 240g Tenderstem broccoli
- 110g baby plum tomatoes
- 1 pomegranate
- 1 sweet potato
- 40g flaked almonds (Nuts)
- 1 small butternut squash
- 1 tbsp baharat spice (Paprika, Black Peppercorns, Cumin, Cloves, Coriander Seed, Cinnamon, Cayenne, Nutmeg, Cardamom)
Nutritional Information
Calories: 549
Protein: 19g
Carbs: 70g
Fat: 27g
Chermoula Squash & Lentil Traybake
Keep weeknight cooking simple with this Moroccan-inspired traybake. Roast a bounty of nutritious veg like sweet potatoes, butternut squash and tenderstem broccoli till soft and golden. Stir through vibrant chermoula for instant flavour. Top with pomegranate seeds and flaked almonds for crunch.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Peel and halve the squash lengthways, discard the seeds, then cut into 1cm thick wedges. Thinly slice the sweet potato into 1cm discs (peel optional). Transfer onto a large lined baking tray or dish. Toss with the garlic paste, tagine paste, 2 tbsp oil, a pinch of sea salt and black pepper. Roast for 15 mins.
- Bring a saucepan filled with lightly salted hot water to a boil. Add the lentils and boil for 20-25 mins, until cooked, then drain.
- Trim the broccoli. After 15 mins of roasting, remove the tray from the oven. Add the whole tomatoes, broccoli and baharat spice to the tray and toss well. Return to the oven and roast for another 15-20 mins, until soft and golden.
- Meanwhile, in a small bowl, mix the chermoula with 1 tbsp oil. Halve the pomegranate and remove the seeds. When the veg is ready, remove the tray from the oven and stir through the cooked lentils. Season with sea salt and black pepper.
- Sprinkle the pomegranate seeds and almonds over the traybake, drizzle with the chermoula and serve immediately.
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