Roasted Squash With Emmer Wheat & Lentil Pilau

Roasted Squash With Emmer Wheat & Lentil Pilau

by Jenny Chandler 1 Comment

This superb dish of bold, autumnal flavours was inspired by Mother Root's Ginger Switchel and created by Jenny Chandler. Featuring our Pilau Mix #2 and seasonal squash, it’s perfect for early autumn days. Serve with a Switchel & Soda garnished with a slice of pear for the ultimate feel-good night in.

Makes 4 servings


  • 3 tbsp Olive Oil
  • 1 large Onion, diced
  • 2 sticks Celery, finely sliced
  • 600-700g Seasonal Squash (Celebration, Acorn, Onion or Butternut)
  • 2 tbsp Olive Oil
  • 250g Hodmedod's Pilau Mix #2 (blend of Emmer and Olive Green Lentils)
  • 600ml Vegetable Stock (or chicken stock if you prefer) and a pinch of salt
  • 150g Cavolo Nero
  • 50g Walnut Halves
  • ½ tsp Salt
  • Pinch of Cinnamon
  • 1 tsp ground Cumin
  • ½ tsp Chilli Flakes (Urfa flakes are deliciously fruity and smokey, with a bit of heat)
For the Yoghurt
  • 2 Garlic cloves, crushed with a pinch of salt
  • 12 Mint leaves, finely chopped
  • 200ml thick Greek Yoghurt
  • Salt and Chilli Pepper to taste


  1. Set the oven to 200ºC
  2. Take a large pan (you will require a lid later), and begin by frying the onion and the celery in the olive oil over a low heat. The onions need to soften completely and begin to brown a little, this will take about 20 minutes; meanwhile you can prepare the squash.
  3. Halve the squash, remove the seeds and then chop into segments; crescent shapes that show off the shape of the squash will look much more beautiful on the plate than chunks. Leave the skin on, it will crisp up and make a wonderful contrasting texture to the creamy soft flesh. Place the squash on a large roasting tray, add the olive oil and toss it around a bit.
  4. Roast in the oven for about 40 minutes, turning once so that the squash browns evenly.
  5. Now add the pilau mix to the onion pan, give it a stir and then pour in all the stock with a pinch of salt. Cover with the lid, bring up to the boil and then turn down to a simmer for about 30-40 minutes until all the stock is absorbed and the emmer wheat has softened (there will still be a bit of delicious bite and chewiness). You may need to add another 100 ml water if your lid isn’t a perfect fit.
  6. Mix together your yoghurt, garlic and mint, then season with salt and chilli to taste.
  7. Once the pilau grains and lentils are just cooked, place the chopped greens on top of them, replace the lid and allow the leaves to wilt over a low simmer for a couple of minutes.
  8. When the squash is tender and gorgeously toasty add the walnuts, sprinkle with the salt and spices and return to the oven for a couple of minutes.
  9. Pile the pilau and greens onto a plate, top with the roasted squash and walnuts, serve with the yoghurt alongside.

Jenny Chandler
Jenny Chandler


1 Response

ursula safar
ursula safar

February 04, 2022

the pilau mix gives this recipe body and flavour! I will never make a pilau without it!

Leave a comment

Comments will be approved before showing up.

Also in Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...

Mushy Pea, Parsnip & Potato Cakes
Mushy Pea, Parsnip & Potato Cakes

by The Cook and Him

These pea, parsnip and potato cakes from The Cook and Him are great for breakfast, lunch or dinner. Marrowfat peas are best known as the traditional pea for making mushy peas though they're also fantastic in soups, dips and casseroles.

Read More

Chocolate, Tahini & Brazil Nut Granola Bars
Chocolate, Tahini & Brazil Nut Granola Bars

by Amy Oboussier

A splendid diversity of flakes, nuts and seeds goes into these easy granola bars, easily adding up to over 12 plant species depending on the mix you choose. This is a great recipe to make with our Granola Bundles.

Read More

Cardamom & Brazil Nut Diversity Granola
Cardamom & Brazil Nut Diversity Granola

by Amy Oboussier

Boost your breakfast's diversity with this granola, packed with flaked grains, seeds and Brazil Nuts, and flavoured with sweet and fragrant vanilla and cardamom.

Read More