Sesame-crusted Squash with Zesty Lentils
By OcadoLife
Published on 30 January 2026
Low in saturated fat, and a source of protein and fibre, this gluten-free Sesame-crusted Squash with Zesty Lentils is from Georgie Mullen, cook and author of What To Cook & When To Cook It. “The zippy dressing gives winter veg a lift in this bright, textured dish.”
Time and servings
1 hr 5 minsTotal time
6Servings
20 minsPrep time
45 minsCooking time
Ingredients
- 40g white sesame seeds
- 20g black sesame seeds
- 2 butternut squash, deseeded and chopped into wedges
- 5 tbsp olive oil
- 200g green lentils
- 1 lemongrass stalk, bashed
- 30g coriander, stalks and all
- 1 garlic clove, peeled
- 1 lime, juiced, plus a few wedges for squeezing (optional)
- ½ tsp caster sugar
- 150g low-fat natural yoghurt
- 1 tbsp tahini
- 5cm piece ginger, peeled and chopped into matchsticks
- 1 red chilli, very finely sliced
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Combine the white and black sesame seeds on a plate.Step 2
In a mixing bowl, toss the squash with 1 tbsp of the oil and a pinch of salt. Dip each piece of squash in the sesame seed mix on one side only, then arrange the wedges between 2 large roasting tins, seeded-side up. Roast for 45 mins or until soft and golden.Step 3
Meanwhile, put the lentils and lemongrass in a saucepan. Add 600ml water with a pinch of salt and bring to the boil. Reduce to a simmer, then cover and cook for 10 mins or until the lentils are soft but retain a little bite. Remove from the heat and drain; discard the lemongrass.Step 4
For the dressing, set aside a few sprigs of coriander to garnish, then blitz the remaining fresh coriander with the garlic, lime juice, caster sugar, ground coriander and 3 tbsp olive oil in a small food processor until finely chopped (you want roughly the consistency of pesto). Taste and adjust the seasoning, if needed.Step 5
Mix the yoghurt and tahini in a bowl until combined and smooth; season.Step 6
Finally, heat the remaining 1 tbsp olive oil in a small frying pan over medium heat. Add the ginger and chilli; fry for about 5 mins until lightly golden and crisp. Remove with a slotted spoon and drain on a plate lined with kitchen towel.Step 7
To serve, mix the lentils and dressing; divide between plates. Top with the sesame-crusted squash, fried ginger and chilli and reserved coriander sprigs. Serve with the tahini yoghurt drizzled over and lime wedges, if liked.