Mary Berry Butternut Squash and Lentil Samb

This one started as a clean-out-the-fridge situation and turned into something I now make on purpose. The first time I threw it together, I wasn’t sure “samb” even meant anything—I still don’t know, really—but I do know that it’s deeply comforting, hearty without being heavy, and honestly more than the sum of its parts.

I didn’t roast the squash long enough my first go, and it came out a bit limp—kind of steamed instead of golden and crisp. Once I gave it proper oven time and stirred in a spoonful of Dijon at the end? Game changer. Let me show you how to get that rich, earthy-sweet flavour just right.

A FEW REASONS THIS JUST WORKS

You’re building layers here. Roasting the squash separately means it keeps its texture instead of turning to mush, and the lentils simmer away with leeks, garlic, and wine to form something almost stew-like. It’s meat-free but filling, and the Dijon adds a creamy, sharp edge that makes everything pop.

Most one-pot lentil dishes throw everything in together—but this one takes a beat to treat the veg properly, and it makes all the difference.

INGREDIENTS + WHY THEY MATTER

• Olive oil (4 tbsp) – Split between the veg base and roasting the squash. You want richness without heaviness.
• Onions (2 large) – Base of the flavour. Chop evenly so they cook down nicely.
• Leek (1, sliced) – Adds mellow sweetness. Clean it well—it hides dirt like it’s got something to prove.
• Garlic (5 cloves, crushed) – Loads, but worth it. Don’t be shy here.
• Red pepper (1, diced) – Adds sweetness and colour contrast.
• Puy lentils (250g) – Earthy, hold their shape. Don’t sub red lentils—they go mushy.
• White wine (100ml) – Lifts everything. If you’re skipping it, add a splash of vinegar later.
• Chicken or veg stock (600ml) – Homemade makes it next-level, but shop-bought is fine.
• Butternut squash (800g) – Roast it till golden. Soft squash doesn’t do the job.
• Dijon mustard (1 tbsp) – Adds a creamy, tangy depth that ties the dish together.
• Chopped parsley (3 tbsp) – Brightens the whole thing. Stir most in, sprinkle a bit on top.
• Salt & pepper – Season in layers. Lentils are bland on their own.

INGREDIENT SWAPS THAT HOLD UP

• No wine? Use a splash of white wine vinegar or lemon juice at the end.
• Want it vegan? Use veg stock, and you’re good to go.
• Extra veg? Add chopped carrots or sweet potato to the lentil base.
• Herb switch? Fresh coriander works too, if that’s more your vibe.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Squash turned soggy	Didn’t roast long enough	Roast until golden and caramelised
Lentils bland	Skipped seasoning early on	Salt the base veg, and taste throughout
Leeks got lost	Sliced too thin and overcooked	Cut thicker pieces so they hold up
Dry dish overall	Let lentils simmer too long	Check after 40 min, add a splash of stock

HOW TO MAKE MARY BERRY’S BUTTERNUT SQUASH AND LENTIL SAMB

1. Preheat the oven
   Set to 220°C/200°C fan/Gas 7.
2. Cook the base veg
   Heat 2 tbsp olive oil in a deep frying pan. Add onions, leek, garlic, and red pepper. Fry 5 minutes over medium-high heat until softened.
3. Add lentils and simmer
   Stir in Puy lentils, pour in white wine and stock. Bring to a boil, then cover and simmer 40–45 minutes until lentils are tender. Remove lid for last 5–10 minutes if it’s too wet.
4. Roast the squash
   Toss squash chunks in remaining olive oil, season well. Roast on a tray for 25–30 mins until golden and crisp-edged.
5. Combine and finish
   Stir roasted squash into lentils. Add mustard and parsley. Season to taste and serve warm.

TIPS FROM MY KITCHEN

• I always roast the squash separately—it keeps the flavour clean and stops it going mushy.
• I rinse lentils in a sieve under cold water—removes grit and helps them cook evenly.
• I add the Dijon off the heat—it keeps the tang sharp and lovely.

STORAGE + SERVING

• Keeps – 3 days in the fridge (airtight container).
• Freezes – Up to 3 months. Thaw overnight in the fridge.
• Reheats – Gently in a pan or microwave, with a splash of stock or water if needed.
• Serve with – Warm crusty bread or a dollop of Greek yogurt on top.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this in advance?
A: Yes—actually tastes even better the next day after the flavours mingle.

Q: Can I use tinned lentils instead of dried?
A: You can, but skip the stock and reduce cooking time. Tinned lentils are already soft.

Q: What’s a good sub for butternut squash?
A: Sweet potato or pumpkin both roast up beautifully. Just cut into even chunks.

Q: Can I make this spicy?
A: Absolutely. Add a pinch of chilli flakes to the lentil base while it simmers.

Try More Recipes:

• Mary Berry Vegetarian Lentil Cottage Pie
• Mary Berry Haddock With Tomato And Puy Lentils
• Mary Berry Puy Lentil and Pearl Barley Soup Recipe