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Roasted squash with lentils for a one-pan dinner
youryum.com/recipes/roasted-squash-with-lentils-for-a-one-pan-dinner · serves 4

A one-pan squash and lentil dinner

Cooked lentils, squash and greens finish together in one tray, with the edges catching colour and the middle staying saucy.

  • Vegetarian
  • Vegan
  • Gluten free
  • high-fiber
Maren Ashby in her kitchen, in a dark apron, looking away from the camera
By Maren Ashby · Writes and tests everything here
Published 28 July 2026
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Roasted squash lentils and greens in one roasting pan
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Prep
10 min
Cook
35 min
Total
45 min
Serves
4
Per serving
512kcal
Effort
Easy

A one-pan dinner still needs one small piece of planning: the lentils must already be cooked. Once that is done, the squash, lentils and greens can share a tray without asking you to watch three pots. The lentils catch in the corners and soak up the oil from the squash.

Use a sturdy metal tray rather than a deep casserole. The broad surface is what gives the squash colour. Add the greens at the end, when there is enough heat to wilt them but not enough time to turn them grey.

Ingredients

Makes 4 servings

Tray

Greens and dressing

Equipment

  • Large metal roasting tray
  • Small bowl

Method

  1. Heat the tray and oven

    Heat the oven to 220°C fan with the empty tray inside. Let it heat for at least 15 minutes. This is the part that makes a one-pan version taste roasted rather than boiled.

  2. Start the squash

    Toss the squash and onion with two tablespoons of oil, the cumin, coriander and salt. Tip them onto the hot tray and arrange the squash cut side down. Roast for 20 minutes. A hot tray matters here because the cooked lentils will add moisture later and you need the squash to have started browning before they arrive. Keep the onion pieces near the edge; they caramelise faster than the squash and can be moved to the centre if they colour too quickly.

    Hands adding cooked lentils to roasting squash and red onion

  3. Add the lentils

    Stir the cooked lentils with the remaining oil and add them to the tray. Spread them around the squash, not over it, so they can dry and take on a little colour. Roast for another 12 minutes.

  4. Wilt the greens

    Mix the lemon juice, zest, vinegar and garlic in a small bowl. Add the spinach to the tray and toss it through the hot lentils with the dressing. Return to the oven for two minutes, until the leaves collapse.

  5. Serve from the tray

    Taste a lentil from the corner of the tray and adjust with salt, vinegar or water. Serve the squash over the lentils, scraping up any browned patches. There is no separate sauce; the dressing and tray juices are it.

Squash cooked lentils red onion spinach lemon garlic and spices arranged
Cooked lentils make this a genuine one-pan dinner rather than a promise that needs another pot.

One pan does not mean one temperature

The squash needs time, the lentils need heat, and spinach needs almost none. Add everything at once and the greens burn before the squash is tender. Add the lentils too early and they dry out around the edges. This order is the useful compromise: squash first, lentils once the surface is hot, greens at the very end.

Sequence is the whole trick.

Look at the tray rather than stirring on schedule. When the squash underside is bronze and the onion is soft, the lentils are ready to join. They should carry a light coat of oil but not sit in liquid. If the tray looks wet after the lentils go in, spread everything out and leave the oven door closed; opening it lets the steam escape but also drops the heat you need. If the lentils are dry, the lemon dressing gives them enough moisture at the finish.

Nutrition

Per serving, for 4 servings. Estimated from ingredient weights — it moves with the brands and cuts you actually use.

NutrientPer serving
Calories 512 kcal
Protein 20 g
Carbohydrate 75 g
Fibre 19 g
Fat 16 g

Source: Estimated from ingredient weights, USDA FoodData Central

Questions

Can I use uncooked lentils?
No. They need water and time to cook, while the squash needs a dry hot tray. Cook the lentils first, or use a drained ready-to-eat pouch or tin.
Can I use frozen spinach?
Yes, but thaw and squeeze it very dry. Add it for the final three minutes so its water does not steam the tray.
Why did the lentils dry out?
They may have gone in too early or been spread in a very thin layer. Add the dressing at the end and keep the lentils around, not underneath, the squash.

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