Roasted squash with lentils with crispy beans
youryum.com/recipes/roasted-squash-with-lentils-with-crispy-beans · serves 4
Squash and lentils with a crunchy bean topping
Tender squash and earthy lentils get a second texture from white beans roasted until their skins split and crisp.
- Vegetarian
- Vegan
- Gluten free
- high-fiber
- Prep
- 15 min
- Cook
- 38 min
- Total
- 53 min
- Serves
- 4
- Per serving
- 548kcal
- Effort
- Easy
The crispy beans are not there to make the bowl look busy. They solve a texture problem. Squash is soft, lentils are soft, and without something crackly the dinner can feel like one long spoonful. Cannellini beans become thin-skinned and savoury in a hot oven, especially when they are dried before the oil goes on.
Roast the squash and beans together only if the tray has room. The beans need dry metal around them to crisp, while the lentils cook quietly on the hob. A wide platter keeps the squash from crushing the crunchy topping.
Ingredients
Roast
Lentils
To finish
Equipment
- Large roasting tray
- Medium saucepan
- Tea towel
Method
-
Dry the beans
Heat the oven to 220°C fan. Spread the beans on a clean tea towel and pat them dry. If a few skins come loose, leave them; they turn into the crispest bits.
-
Season the tray
Put the squash and dried beans on a large tray. Add the oil, cumin, garlic granules and salt, then toss with your hands. Spread everything out so the beans are not hidden underneath the squash.
Beans that are still wet will soften the squash around them. Take the extra minute to dry them properly.
-
Roast and turn
Roast for 20 minutes. Turn the squash and roll the beans around the tray, then roast for another 15 to 18 minutes. Pull the beans out if they are already crisp while the squash needs longer.
-
Cook the lentils
Meanwhile, simmer the lentils, onion, carrot and stock for 22 to 25 minutes, until tender but intact. Drain, remove any loose onion skin and return the lentils to the warm pan.
A dry lentil is easier to season than a soupy one. Let them sit in the colander for a minute before dressing.
-
Assemble
Stir the lentils with the lemon juice, vinegar and parsley. Spoon onto a platter, add the squash and finish with the beans. Serve straight away; the beans lose their snap if they sit in lentil juices for too long.
Crisp beans are a timing job
White beans do not become crisp because the oven is hot. They become crisp because their surface is dry long enough for the heat to brown it. A rinsed bean carries water in all its folds, so the tray spends the first part of cooking making steam. Patting them dry removes that delay. Leaving the skins in place gives the finished beans thin, brittle edges while the centres stay creamy.
Check them before the squash. The beans may be ready at 28 minutes, particularly if your tray is dark metal. Lift one and let it cool for ten seconds before judging it; a bean straight from the oven is too soft to tell. If it firms as it cools, take the tray out. If it stays leathery, give it another four minutes. Do not chase a deep brown colour. Burnt beans taste bitter and will make the lemon dressing seem harsh.
Nutrition
Per serving, for 4 servings. Estimated from ingredient weights — it moves with the brands and cuts you actually use.
| Nutrient | Per serving |
|---|---|
| Calories | 548 kcal |
| Protein | 21 g |
| Carbohydrate | 79 g |
| Fibre | 21 g |
| Fat | 16 g |
Source: Estimated from ingredient weights, USDA FoodData Central
Questions
Can I use chickpeas instead?
Why are my beans soft?
Can I use pre-cooked lentils?
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