Butternut Squash & Lentil Parmentier
This is one of those dishes that’s pure comfort — rich, earthy, and full of flavor. Think of it as the French version of Shepherd’s Pie, only lighter and made with lentils instead of meat, and a golden layer of roasted butternut squash instead of potatoes.
It’s the kind of meal I love to make when I want something satisfying but not heavy. The mushrooms give the lentils a deep, savory flavor — a little Worcestershire sauce makes it taste almost meaty — and the roasted garlic folded into the squash makes the top layer creamy and sweet with just enough bite.
It’s simple food, but layered with all the right things: a little salt, a touch of tang, and those comforting roasted flavors that make the kitchen smell wonderful. You can assemble it ahead, bake it later, and it tastes even better the next day.
Mise-en-place
Ingredients (Serves 4)
For the Lentil Base
6–8 medium brown mushrooms, finely diced (about ½ cup once chopped)
1 small onion, finely diced
1 tbsp olive oil
2 tbsp Worcestershire sauce
A dash of apple cider vinegar
1 cup cooked green or brown lentils, lightly drained
1 tsp thyme or herbes de Provence
Sea salt and freshly ground black pepper
For the Butternut Mash
1 large butternut squash, halved and seeded
1 small head of garlic, halved crosswise
Drizzle of olive oil
2–3 roasted garlic cloves (from above)
2 tbsp Greek yogurt (or to taste)
1 tsp lemon juice
Sea salt and freshly ground black pepper
Method …
Roast the squash and garlic
Heat the oven to 190°C / 375°F.
Place the halved squash cut-side up, nestle the halved garlic head into the hollow where the seeds were removed, drizzle lightly with olive oil, then turn both halves face-down on a parchment-lined tray.
Roast about 45 minutes, until tender and caramelized at the edges.Prepare the lentil base
Heat a wide skillet over medium-high heat. Add the diced mushrooms to the dry pan and let them sear until they release their juices and darken slightly. Add the olive oil and onion. Cook until the onion softens.
Deglaze with Worcestershire sauce and a dash of apple cider vinegar. Stir in the lentils, thyme, salt, and pepper. Cook gently for a few minutes, then set aside.
(This can be prepared a day ahead.)Make the mash
Scoop the roasted squash into a bowl with a few cloves of the roasted garlic. Add the yogurt, lemon juice, salt, and pepper. Mash or purée until smooth and creamy, tasting as you go.Assemble and bake
Spoon the lentil mixture into small baking dishes or ramekins. Pipe or spoon the butternut mash over top.
Bake for 20–25 minutes, until the top is lightly golden and just starting to brown at the peaks.
To Serve:
Serve warm, scattered with fresh parsley or chives. A green salad with vinaigrette makes the perfect bright side. Pair it with a glass of white wine or, for an alcohol-free evening, herbal tea or kombucha.
Notes …
Dry-searing the mushrooms gives a deep, savory flavor that replaces meat beautifully.
This dish can be made entirely vegan with a few simple substitutions of plant-based yogurt and non-dairy options.
Roasting the garlic directly in the squash halves perfumes the entire dish — and saves on washing up.
Piping the mash adds an elegant finish for individual servings, perfect for a cozy weekend supper.
DID YOU KNOW?
In the same way that British kitchens might make a Shepherd’s Pie, French country cooks make what’s known as a Parmentier — named after Antoine-Augustin Parmentier, the man who popularized the potato in France in the 18th century. Traditionally layered with meat and mashed potatoes, a Parmentier can also be beautifully reimagined with lentils and vegetables, like this one — earthy, comforting, and satisfying.
My cookbook …
French Kitchen Lessons - Recipes & Stories from Normandy’s Rabbit Hill Farm is available online and from your favorite bookshop!
About the Author
Cat Bude is a cookbook author, writer, photographer & foodie living on a farm in Normandy called Rabbit Hill. She loves to frequent local French markets and hosts and teaches both online and in-person cooking classes. She is also an entrepreneur and business owner with an online shop that features French culinary and vintage items.