Sweet & Sour Butternut Squash & Lentil Hash. (I put mine in a wrap)

Details:     Prep Time = 20 minutes.      Cooking Time =  3-4 hrs on high or 4-6 hrs on low.     Serves = 4

Butternut Squash Medley 6     Butternut Squash Medley 5

The kids ate this really well which surprised me some what. But the they like a wrap. I found this quite bland but I do really like something with a kick, I missed the meat in this dish. When Neil came home I added some fried chorizo for him as I knew this wouldn’t be his type of dish.

That said I guess its down to personal taste. It certainly wasn’t horrible, far from it, but compared to other vegetarian dishes I have created Like stuffed tomatoes (which was phenomenal) this was a little bland. The toasted sesame seeds and mint really help bring the flavor out. (which I did not get a good picture of.  Dam these dark nights its ruining my photographs. Time for a camera rather than my phone)


NB when preparing ingredients those in the same colour can be mixed in the same bowl as they are used in the cooking process at the same time. Those in black are to remain separate.

  • 2 tbls of Oil to cook, May need more less use as little as you can.Butternut Squash Medley 1
  • 1 Onion Chopped finely
  •  2 cloves Garlic smashed and chopped roughly.
  • 2 carrots diced.
  • 2 Celery sticks diced.
  • 2 Bay leaves.
  • 1 Butternut Squash diced.
  • 4 tbsp red wine vinegar.
  • 1 tsp Demerara sugar.
  • 400 ml veg stock.
  • 150g Red split lentils. Washed. 
  • 2-4 Fresh chilli (optional). whole punctured.
  • Fresh mint.
  • Toasted sesame seeds.

Butternut Squash Medley 2 Butternut Squash Medley 3 Butternut Squash Medley 4


Always lightly oil the Hot Pot before use this helps with cleaning and preservation of the Hot Pot.

  1. Heat the oil in a large heavy sided frying pan medium high heat, Fry the onion until soft then add the Garlic, Carrot, Celery & bay leaves.  Give this a couple of minutes until aromatic and then Pop it in the Hot Pot/Slow Cooker.
  2. Put the Butternut Squash and Red Wine Vinegar into a pan with the Sugar. Let it bubble and cover evenly it gives of a great smell. about 5 minutes max.
  3. Put this into the pot to add the veg stock and stir in the lentils.
  4. Pop the fresh whole punctured chillies on the top for the heat freak.
  5. Serve when the butternut squash is soft and the red lentils have changed colour and softened.

I serve this in a wrap with mint and toasted sesame seeds (I did not take a good picture of this) This could be served with rice and sprinkled with sesame seeds and mint.


NB: This is posted under Milk/Egg/Tomato/Soya/Gluten free. For gluten free serve with rice.

To make this a meal that may aid in a weight loss diet read this first. http://www.hotpothoney.co.uk/healthy-bites-in-the-slow-cooker/



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Posted in Dairy Free, Egg Free, Gluten Free, Healthy Bites, Mediocre - Fry Something, Soya Free, Tomato Free, Vegetarian
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