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Roasted squash with lentils with chilli oil
youryum.com/recipes/roasted-squash-with-lentils-with-chilli-oil · serves 4

Sweet squash, earthy lentils, bright chilli oil

A spoonful of fragrant chilli oil wakes up the sweet squash and gives the lentils enough heat to feel like dinner rather than a side.

  • 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 22 July 2026
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Roasted squash and lentils drizzled with chilli oil
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Prep
15 min
Cook
35 min
Total
50 min
Serves
4
Per serving
505kcal
Effort
Easy

Chilli oil is an easy finish, but it is also easy to burn. I keep the flakes out of the roasting tray and warm them gently with garlic and olive oil while the squash cooks. The oil stays fragrant, and each person can take as much heat as they want.

Use a mild dried chilli for perfume or a hot one for a proper jolt. The lentils absorb a little of the oil, while the squash catches the rest on its browned edges.

Ingredients

Makes 4 servings

Squash and lentils

Chilli oil

To finish

Equipment

  • Large roasting tray
  • Medium saucepan
  • Small frying pan

Method

  1. Start the roasting

    Heat the oven to 220°C fan. Toss the squash with two tablespoons of oil and the flaky salt. Arrange it cut side down on a large tray, leaving room between the wedges.

  2. Roast the squash

    Roast for 30 to 35 minutes, turning once after 20 minutes. The squash is done when the centre is soft and the edges have dark bronze marks. If the edges are dark but the centre resists, lower the oven to 200°C and give it another five minutes.

    Hands turning roasted squash wedges on a baking tray

  3. Simmer the lentils

    Put the lentils, onion, carrot and stock into a saucepan. Bring to a boil, lower the heat and simmer uncovered for 22 to 25 minutes. Drain when tender and discard the onion and carrot if you want a cleaner finish.

    Do not let the lentils sit in the stock while the squash finishes. They continue cooking and become pasty around the edges.

  4. Warm the chilli oil

    Put the oil, chilli flakes, garlic and fennel seeds in a small frying pan over low heat. Warm for three to four minutes, until the garlic is pale gold and the oil smells fragrant. Take it off the heat immediately if the garlic starts to brown quickly; burnt chilli oil is bitter.

  5. Dress the platter

    Stir the warm lentils with half the lemon juice and a spoonful of chilli oil. Taste, then spoon them onto a platter. Add the squash, drizzle over the remaining oil and finish with parsley and the rest of the lemon.

Squash lentils dried chilli garlic fennel lemon and parsley arranged
The chilli oil ingredients are small, but they set the whole plate's direction.

Keep the chilli away from fierce heat

Dried chilli flakes contain enough fine particles to scorch before the oil is hot. That is why this oil starts in a cold pan over low heat. You are trying to release colour and aroma, not fry the flakes. Garlic gives you the useful visual cue: when it is pale gold, the pan is ready. If the garlic turns brown, take the pan off the burner and pour the oil into a cool bowl to stop the cooking.

The finished oil should taste warm and fragrant with a little bitterness from the fennel, not harsh or smoky. Lemon keeps it in balance, but acid cannot rescue burnt chilli. I prefer to make less oil and add it in stages. The squash needs only a few drops to catch the flavour; the lentils can take more. Pouring it all over at once hides the caramelised surface of the squash.

Nutrition

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

NutrientPer serving
Calories 505 kcal
Protein 17 g
Carbohydrate 69 g
Fibre 17 g
Fat 18 g

Source: Estimated from ingredient weights, USDA FoodData Central

Questions

Can I use shop-bought chilli oil?
Yes, especially a plain chilli crisp without soy or sugar. Start with one tablespoon because packaged oils vary in heat and salt.
What lentils are best here?
Green or Puy lentils. Brown lentils also work if you stop cooking as soon as they are tender. Red lentils break down too much for this plated dish.
Can I roast the squash in advance?
Yes. Roast it up to one day ahead and reheat it on a tray at 210°C for 10 minutes. Make the chilli oil fresh or bring it to room temperature before serving.

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