Roasted Squash, Lentil and Feta Traybake for Lunch

F& Food & Recipes Desk 2026-10-17 10:39 4 min read

This roasted squash, green lentil and feta traybake makes four filling meat-free lunches with about 15 minutes of hands-on prep. Roast the vegetables while the lentils cook, then combine everything on one tray; portion it warm or chilled for weekday lunches. Using tinned lentils shortens the cooking time, while dried lentils give you another simple option if you have time to simmer them.

Ingredients for four lunches

• 1 medium butternut squash, about 800g, peeled, deseeded and cut into 2cm cubes
• 1 large red onion, cut into wedges
• 2 tbsp olive oil
• 1 tsp ground cumin
• ½ tsp smoked paprika
• 200g dried green lentils, rinsed, or 2 x 400g tins, drained and rinsed
• 100g feta, crumbled
• 1 lemon, zest and juice
• 2 tbsp chopped parsley, plus extra to serve
• Salt and black pepper

For a more substantial serving, add one of these optional protein choices: 2 cooked chicken breasts, shredded; 200g cooked chickpeas; or 2 sliced, hard-boiled eggs. Keep meat and eggs separate from the shared vegetarian portions if serving different diets. Add cooked chicken, chickpeas or eggs after the traybake has cooled slightly, so you can portion the vegetarian base first.

Roast the squash and onion

1. Heat the oven to 220°C (200°C fan) or gas mark 7. Put the squash and onion on a large baking tray, leaving space so the vegetables can brown rather than steam. If the tray is crowded, divide the vegetables between two trays.
2. Toss with the olive oil, cumin, smoked paprika, a generous grind of black pepper and a little salt. Roast for 25–30 minutes, turning once, until the squash is tender and browned at the edges.
3. Meanwhile, cook the lentils. Put dried lentils in a saucepan and cover with plenty of water. Bring to a boil, then simmer for 20–25 minutes, until tender but still holding their shape. Drain well. If using tinned lentils, rinse and drain them; there is no need to cook them.
4. Tip the lentils onto the tray with the roasted vegetables. Add the lemon zest and juice and parsley, then fold together gently. Scatter over the feta and return the tray to the oven for 3–5 minutes, just to warm it.
5. Taste and adjust the lemon, pepper and salt. Feta is already salty, so season gradually. Divide into four portions and add any optional protein once the mixture has cooled slightly.

Make it work for meal prep

Allow the traybake to stop steaming before packing it into clean, shallow, airtight containers. Refrigerate promptly and eat within three days. Keep the containers chilled during transport; use an insulated lunch bag with a cold pack if they will be out of the fridge for a while.

The traybake is good cold, or reheat a portion until piping hot throughout. Reheat only the amount you plan to eat. Pack extra parsley or a lemon wedge separately and add just before serving for a fresher flavour. If adding eggs, chicken or another protein, refrigerate those portions with the same care and follow the storage guidance for that ingredient.

For another take on a same traybake recipe, see the related version.

Dairy-free variation

Replace the feta with 150g drained, crumbled firm tofu, tossed with a teaspoon of olive oil, lemon zest and a pinch of salt. Add it to the tray for the final 10 minutes so it warms and picks up the seasoning. Alternatively, leave out the feta and finish with extra lemon, parsley and toasted pumpkin seeds. Check labels on any packaged ingredients if you need to avoid dairy completely.

Timing and easy swaps

Allow around 15 minutes for preparation, 25–30 minutes for roasting and up to 25 minutes to cook dried lentils; most of that time is hands-off. Using tinned lentils brings the overall time to about 45 minutes. The squash and lentils can cook at the same time, which is what keeps the active preparation short. If the squash is particularly large, cut it into evenly sized pieces so it cooks at the same pace.

Cumin and smoked paprika give the vegetables a warm, savoury flavour. For a milder version, use just cumin; for a brighter one, stir in a teaspoon of red wine vinegar with the lemon. Parsley can be swapped for mint or coriander. Green lentils suit meal prep because they tend to keep their shape after cooking, though cooking times vary by packet, so check them as they simmer.

Source: Editorial research

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Source check Recipe note

Cooking times are estimates; check the squash for tenderness and follow the lentil packet if its timing differs.

Checks

• Cut squash into evenly sized pieces
• Check lentils for tenderness as they simmer
• Cool and refrigerate portions promptly

Check facts

Scope

United Kingdom

Updated

2026-10-17 10:39

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