Roasted Butternut Squash Lentil Mash

Roasted Butternut Squash Lentil Mash|

Hello, I’m Ben, and I have a confession to make.

Nope, this time it’s not about donuts.

Roasted Butternut Squash Lentil Mash|
It’s not about being a props addict either.

I’ve got a bad horrible memory for names and faces. Indeed, usually, I remember well both names and faces. But I often remember them separately. Let’s say there are two guys, Brett and Greg. I will easily remember these two names. When it comes to distinguishing their faces, I will still know one of them is either Brett or Greg. It’s a half of success.

Roasted Butternut Squash Lentil Mash|

Now let’s imagine you’ve got to remember 50 people, eh? Worse, you should match the names to the faces.

As you may know, I’ve recently started my new job. New people and their names have always been the most challenging part of any new job to me. Exciting but yet challenging. I may not ever professionally communicate with most of them, but it still feels great when you know your co-workers.

Roasted Butternut Squash Lentil Mash|

It’s great when a person has a remarkable characteristic such as the voice or laugh. That really is a helpful thing. I also like when a few people share the same name. I mean, your chances to choose the right name dramatically increase. Could you imagine the situation when everyone in your team has the same name? #SuchaUtopianWorld

Or another story. Last Friday I remembered the name of one nice lady. Plus one. I was quite happy about such an event. However, later on I found out it was her last day at this company #SuchaUnfairWorld!

Roasted Butternut Squash Lentil Mash|

On the other hand, I’ve got a great memory for some small personal events and details such as the clothes, gifts or food. Specifically, I may not remember an event as a whole picture, but I can still remember what I or other folks were wearing or eating. Weird, isn’t it?

I may not fully remember all events Andrey and myself shared together, but I remember the first meal I made for him almost 10 years ago. Or I quite clearly remember our Valentine’s dinner in 2010. Why 2010? Why not 2012? By the way, if you’re interested, that year I made a shrimp salad with oranges and whiskey mayo dressing and tiramisu. As for 2011, I got a shrimp salad with sparkling wine jello cubes and tiramisu ice cream cake.

But 2012. Blank.

Roasted Butternut Squash Lentil Mash|

I’ve got a concept. Perhaps, I do remember only those meals when I incorporated alcohol.

In this case, I’m not going to remember this Roasted Butternut Squash Lentil Mash.

That’s good I have this blog, isn’t it?

Roasted Butternut Squash Lentil Mash|

With a Thanksgiving Day on the corner, this mash can be a nice option for your festive dinner. For those not celebrating Thanksgiving, this Roasted Butternut Squash Lentil Mash will be another comfort fall meal. Generously seasoned with smoked paprika and served with crispy chicken bacon and sage, it’s a perfect side dish. Indeed, we had it as a main course with some fresh greens, and we loved this satisfying high in protein mash.

To make it even healthier, you can easily ditch out the bacon. But I mean, who would ever do this, right?

But what about you, guys? Have you already decided on your Thanksgiving menu? Do you have any similar memory issues? And last….mmm….what’s my name, eh?

Roasted Butternut Squash Lentil Mash|


Roasted Butternut Squash Lentil Mash

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 2-4

Roasted Butternut Squash Lentil Mash with Crispy Chicken Bacon and Sage is a simple, healthy, and delicious comfort fall dish. It's perfect for Thanksgiving too.


  • 1 medium butternut squash, halved and seeded (for this recipe you will need only one half)
  • 1 cup red lentils
  • 1 medium red onion, chopped
  • 1-2 garlic cloves, minced
  • 1 tablespoon butter
  • 1/2 tablespoon olive oil
  • salt, to taste
  • 1 tablespoon smoked paprika
  • 3-5 chicken bacon strips, sliced
  • a handful of fresh sage
  • 1/2 tablespoon olive oil


  1. Preheat oven to 200 degrees C (400 degrees F). Place the butternut squash halves on a baking sheet flesh side up. Roast about 25-30 minutes or until the flesh is fork-tender.
  2. In a meanwhile, heat 1/2 tablespoon olive oil in a pan and cook the onion and garlic 3-4 minutes until soft and translucent. Add the lentils and toss in the oil, for a minute. Add the water (about 1 cup or more), to fully cover the lentils. Decrease heat, cover the pan, and cook until almost ready, for about 15 minutes. Season with the salt and smoked paprika in the end.
  3. In another pan cook the chicken bacon few minutes or as recommended on the package. Add the sage and 1/2 tablespoon of oil (or butter) and cook another few minutes until the sage is crispy.
  4. Scoop out the flesh of one half (about 3 cups). Combine with the cooked lentils and process in a combine until smooth. Add the additional tablespoon of the butter. If the mash is too thick, you can add some light cream.
  5. Serve the mash with the crispy bacon and sage.
  6. Enjoy!





13 Thoughts on “Roasted Butternut Squash Lentil Mash

  1. This sounds very very good! I just have a large butternut squash at home and had absolutely no idea what to make tomorrow, but now I got so inspired, so thank you. I want to make this mash and serve with cauliflower steak ;)
    Evi @ greenevi recently posted…Mandarine and Orange MustardMy Profile

  2. Mmmmm, this squash lentil mash sounds amazing like all of your recipes. And looks so FALL-TASIC. This is a perfectly warm and comforting dish for this cold weather. SO YUM!
    Anu-My Ginger Garlic Kitchen recently posted…Persimmon Chocolate Bundt Cake [With Video]My Profile

  3. Ben! You’re the Vegetable Mash King! I’ve made your potato celery root cauliflower mash twice now! The broccoli mash is still on my list, and now this one! (And no way I’m leaving out the bacon.) Good luck in your new job!
    Jeff the Chef (@makeitlikeaman) recently posted…Russian Dressing RecipeMy Profile

  4. It’s the worst when you forget someone’s name and then you have to introduce them to someone else. Ugh!! I’m eat a lot of butternut squash but find myself in a rut making it the same old ways. Glad to see this recipe and can’t wait to try it. BTW, I’ll try to forgive you for suggesting that the bacon can be left out, but it might be impossible. How dare you, Ben?!? lol!
    karrie @ Tasty Ever After recently posted…Easy Risotto CakesMy Profile

  5. This looks so amazing… right up my alley! Thanks for sharing <3

  6. Haha…this blog will totally help you remember what you had to eat back in 2015! Future Ben will probably be scrolling through his old posts and think, “hey that Butternut Squash Lentil Mash was insanely delicious…I should make that! Thanks for the idea, Past Ben.” I think I’m going to join Future Ben and make a batch of this mash soon…it sounds like a great Autumn meal! :-)
    David Dial (@SpicedBlog) recently posted…Brazilian Cheese BreadMy Profile

  7. You had me at roasted butternut squash! I can never pass up this wonderful fall fruit. Smashing it up with lentils is a wonderful idea.
    Jen | Baked by an Introvert recently posted…Snickers BrowniesMy Profile

  8. This will something I would love to taste!!! what a great Idea my friend!! your pictures look great! Have a great weekend!
    Gaila recently posted…Spinach, apples and bacon filled turkey breastMy Profile

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Post Navigation