Butternut, Bacon and Lentil Bake


Butternut squash contains plenty of fibre, vitamin A, vitamin C, potassium, and magnesium.  

This wholesome, delicious and easy one-pan dish is quick to put together and makes for a comforting dinner, nutritious side dish or a great make-ahead packed lunch! Serve with mash, crusty bread or just on its own.




45- 60 mins

  • 1 large butternut squash peeled and cut into little cubes

  • 100g of smoked bacon lardons or diced Pancetta 

  • 1 cup of dried green lentils

  • 1 large red onion, peeled and diced

  • 2 cloves of garlic, finely chopped

  • 150g of baby spinach

  • olive oil for drizzling

  1. Preheat the oven to 200°C/180°C Fan/Gas Mark 6

  2. Once the butternut is peeled and cubed place the cubes in a large ovenproof dish, season with salt and pepper and drizzle with olive oil before stirring or giving it a shake to mix well

  3. Pop this in the oven to cook until the chunks are tender and starting to caramelise, about 30-40 mins

  4. While the butternut is in the oven cook the lentils as per instructions on the packet, before draining add the baby spinach in for just a few minutes until it has wilted down and then drain the lot ready to add to the butternut

  5. Once the butternut is cooked through and starting to caramelise take it out the oven and add the bacon or Pancetta, chopped garlic and onion to the dish and give it a stir before returning it to the oven for another 10 minutes 

  6. Take it out again, add in the spinach and lentils and give it a good stir, return to the oven for a further 5 minutes and it will be ready to eat. Serve with some crusty bread and butter, mashed potatoes or just on it's own

Make it your own:

Leave out the bacon to make this a vegan-friendly or add leftover roast chicken to increase the amount of protein in this dish. 

If you've tried this recipe and love it, snap a pic and use the hashtag  #wholelifenutritionco and share it to social media! 


Made with 

 © 2019 Mikayla Norton