Name: Tomato, Lentil & Roasted Butternut Squash Stew with Aioli (GF, DF)
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 2
Cuisine: Vegetarian
Ingredients: 1 medium butternut squash; 3 tbsp olive oil; 1 large onion; 1 stick celery; 1 large carrot; 2 fat cloves garlic; 50g sundried tomatoes; 1 tbsp smoked paprika; 2 tsp cumin; 0.5 tsp dried parsley; 600ml tomato passata; 1 tin green lentils; 1 tbsp harissa (optional, if you like a bit of a spice kick); 100g spinach; 50g mayonnaise; 1 clove garlic; Small squeeze of lemon juice (about 1 tsp)

Tomato, Lentil & Roasted Butternut Squash Stew with Aioli (GF, DF, V)

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This butternut squash stew is naturally gluten free (and dairy free and vegan) and such a delicious meal to whip up at home. Slightly smoky with paprika, punchy tomato flavours, the sweetness of squash and gentle bite of lentils.

This stew is gorgeous either as a standalone dish or with roasted potato bites, rice or bread on the side.

I love to top the stew with some homemade aioli (garlic mayonnaise) to really boost the flavour, and it’s lovely to have the contrast of flavours with the rich tomatoey stew.

What Can I Do With the Leftovers?

If you’ve any leftovers, they can be stored in the fridge or frozen to be enjoyed at a later date. This is a brilliant dish to batch cook. You can also make this stew ahead of time, I would simply recommend that you hold off adding the spinach until you are ready to reheat and serve the stew, so it stays green and fresh.

Tomato, Lentil & Roasted Butternut Squash Stew with Aioli Recipe

This butternut squash stew serves 2 generous portions. Have it as a standalone dish or add a side of crispy roast potatoes, rice or garlic bread. You could try my simple garlic bread recipe or my gluten free garlic pizza bread if you have a bit more time.

You’ll find the method below, with some pictures to guide you through the recipe. If you have any questions feel free to get in touch. You can contact me at laura@mygfguide.com or message me on Instagram/Facebook @myglutenfreeguide.

Lastly, if you enjoy this tomato, lentil and butternut squash stew, I would be really grateful if you could leave a star rating or review on the recipe card below. Thank you!

Laura xxx

Serves 2

Tomato, Lentil & Roasted Butternut Squash Stew with Aioli (GF, DF)

Prep Time: 5 minutes

Cook Time: 50 minutes

Total Time: 55 minutes

This warming stew features sundried tomatoes, green lentils, roasted butternut squash and smoked paprika, an incredibly delicious combination. It's naturally gluten free, dairy free and vegan and is finished with an optional homemade aioli sauce. Serve with rice, roast potato bites or garlic bread.

Ingredients

1 medium butternut squash
3 tbsp olive oil
1 large onion
1 stick celery
1 large carrot
2 fat cloves garlic
50g sundried tomatoes
1 tbsp smoked paprika
2 tsp cumin
0.5 tsp dried parsley
600ml tomato passata
1 tin green lentils
1 tbsp harissa (optional, if you like a bit of a spice kick)
100g spinach

For the aioli:

50g mayonnaise
1 clove garlic
Small squeeze of lemon juice (about 1 tsp)

Instructions

Preheat the oven to 180C (fan). Then peel, deseed and chop the butternut squash into small chunks. Place them on a non-stick oven tray (or line your oven tray with non-stick baking paper), drizzle with 2 tbsp of olive oil and then roast for 45 minutes, stirring halfway through.

While the squash is roasting, you can start on the stew. Finely dice the onion, celery and carrot and place them in a medium-sized saucepan with the remaining oil. Cook on a medium-low heat for 15 minutes, with the lid on, stirring occasionally to ensure there's no sticking.

Add the minced garlic cloves, finely chopped sundried tomatoes, smoked paprika, cumin and parsley to the pan. Stir through and cook for a couple of minutes until fragrant.

Pour in the tomato passata, drained tin of lentils and the harissa. Stir everything together and bring to the boil, before turning down the heat and leaving the stew to simmer for 10 minutes until it has thickened slightly. You can then turn off the heat and set aside until the squash has finished roasting.

Now's a good time aioli - simply mince the garlic and mix with the mayonnaise and lemon juice. Then pop in the fridge until you are ready to serve.

Once the squash is done, tip it into the saucepan with the stew base. Stir it through, along with the spinach. Cook for 5 minutes until the spinach has wilted down, then it's ready to serve.

Scoop into bowls and enjoy with the aioli drizzled over the top. You can have it as a standalone dish if you want, or serve with roast potato bites, rice or gluten free bread on the side.