- Preheat the oven to 190°C/ gas 5. Cut the butternut squash into quarters, lengthways. Deseed and rub 1⁄2 tbsp of the olive oil over each, then place in an ovenproof dish or tray and bake in the oven for 30 minutes until they soften and start to brown.
- Meanwhile, add the rest of the oil to a large pan over a medium heat, add the peppers and onion, and stir regularly for 5 minutes. Next, add the paprika, garlic, thyme, aubergine, tomatoes and water. Bring to the boil, stir and cover, then turn down the heat and simmer for 15 minutes.
- Add the lentils, place lid back on and simmer for another 3-4 minutes.
- Once cooked, remove the butternut squash from the oven. Spoon a quarter of the lentil mixture over the squash, sprinkle with plenty of chopped parsley and divide between four plates. Place the remaining lentil mixture in a seperate bowl and serve alongside the squash.
- This vegetable stew is great spooned over baked sweet potatoes or roasted pumpkin. You can spoon it into large rings of marrow and roast it. Or top with filo pastry for a vegetable pie.
- Smoked paprika is a good spice to use in Spanish dishes. It has the flavour of chorizo without the fat. You can buy a mild version called dulce or a hotter version called picante. It adds a lovely, smoky warming richness to soups, stews, roast meats or vegetables.
- Freezing instructions: Suitable for freezing once cooked. Freeze the stew and squash separately. Defrost in the fridge or microwave and reheat until piping hot throughout.