youryum

Roasted squash with lentils for the freezer
youryum.com/recipes/roasted-squash-with-lentils-for-the-freezer · serves 4

A freezer dinner that still has roasted edges

Squash and lentils freeze well when kept saucy, then get their fresh finish from lemon and herbs after reheating.

  • 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 30 July 2026
Share it Jump to recipe Send it
Freezer-friendly roasted squash and lentils with herbs
Pin it for later
Prep
20 min
Cook
45 min
Total
1 hr 5 min
Serves
4
Per serving
528kcal
Effort
Easy

Roasted squash can freeze beautifully, but only if it has somewhere to put its moisture. Here the lentils and tomato make a soft base that protects the squash from drying out. I freeze the fresh herbs and lemon separately, because neither improves after a long stay in a plastic tub.

Cook the squash until tender with dark edges, not until it is falling apart. Reheating adds another few minutes and the pieces need enough structure to survive the journey.

Ingredients

Makes 4 servings

Roast

Lentil base

After reheating

Equipment

  • Large roasting tray
  • Medium saucepan
  • Four freezer containers

Method

  1. Roast the squash

    Heat the oven to 220°C fan. Toss the squash with oil, cumin, paprika and salt. Roast on a large tray for 32 to 35 minutes, turning once, until tender but still holding its shape.

  2. Build the lentil base

    While the squash roasts, soften the onion in a saucepan with a tablespoon of oil for five minutes. Add the garlic for one minute, then add the lentils, tomatoes and stock. Simmer uncovered for 25 minutes, until the lentils are tender and the sauce is thick.

    Hands portioning roasted squash and lentils into freezer containers

  3. Add the spinach

    Stir the spinach through the hot lentils until wilted. Taste for salt, but leave the lemon out; acid can make the reheated lentils taste sharper than the fresh batch.

  4. Cool and portion

    Let the base cool until it stops steaming. Divide it between four freezer containers and place the squash on top. Leave a little space for expansion, cool completely, then seal and freeze for up to three months.

  5. Reheat and finish

    Defrost overnight in the fridge. Reheat covered in a 180°C oven for 20 minutes, or in the microwave in two-minute bursts, stirring the lentil base between bursts. Add lemon juice and parsley after heating.

    Finish fresh.

Squash lentils tomatoes onion spinach lemon parsley and spices arranged
The freezer version has a saucier lentil base so the squash has moisture to borrow later.

Freeze the parts in the order you want to eat them

Put the lentils at the bottom and the squash on top. The sauce protects the base from freezer air, while the squash stays exposed enough to reheat without becoming completely soft. If you stir everything together before freezing, the squash breaks down into the lentils and the portion loses its contrast.

Do not freeze the lemon or herbs in the container. Lemon juice keeps, but it tastes flatter after thawing, and parsley goes dark. These are small additions, so keep a lemon and a handful of herbs where you will see them when dinner comes out. Reheating is not the moment for complicated finishing. The lentils should be hot all the way through, the squash should be warm and tender, then the fresh ingredients do the work of making it taste newly cooked.

Nutrition

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

NutrientPer serving
Calories 528 kcal
Protein 19 g
Carbohydrate 81 g
Fibre 20 g
Fat 15 g

Source: Estimated from ingredient weights, USDA FoodData Central

Questions

Can I freeze it after adding lemon?
You can, but the flavour is better if lemon is added after reheating. Fresh acid wakes up the lentil base more effectively.
Can I reheat from frozen?
Yes, in a covered ovenproof dish at 180°C for about 45 minutes, stirring the base halfway through. Add a splash of water if it looks dry.
How long does it keep frozen?
Use it within three months for the best texture. Keep it sealed and label the date so it does not disappear behind newer containers.

Filed under

Cook this next

All recipes →