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The main dish, Chic bistro

Butternut squash and hazelnut parmentier

This butternut squash and hazelnut parmentier is a vegetarian dish for 6, built from simmered green lentils under a hazelnut topped squash puree. It takes 35 minutes of active work, can be made the night before or that morning, and stays easy to pull off for about €2.60 per person. The trick is draining the squash thoroughly so the top browns properly in the oven.

A lentil parmentier under a layer of roasted butternut squash puree topped with hazelnuts, sweet, comforting, and fully vegetarian.

Butternut squash and hazelnut parmentier
For
6 people
Work
35 min
Total time
1 h 25
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€2.60
Calories per person
520 kcalcalculated by Kiloach, your weight coach

Under a smooth, buttery butternut puree, green lentils simmer with carrots, onions, and a touch of tomato paste that gives them body. The dish plays on contrast, the soft sweetness of the squash against the bite of the lentils, while crushed hazelnuts add a crunch that only shows up once the dish comes out of the oven. A hint of nutmeg lifts the sweetness without ever masking it.

This is a dish for a fall dinner with friends, a Sunday family meal, or a vegetarian option for a holiday table. It works well after a light starter, a soup or a salad, and leads nicely into a fruit based dessert. Both kids and adults tend to like it, thanks to the natural sweetness of the squash and the absence of strong spices.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 1 h 10
  2. The same day 1 step, 10 min
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step, 25 min

The night before, cook the squash and the lentils, then make the puree and mix the tomato paste into the lentils. In the morning, assemble the dish by layering the lentils, then the puree, ridged with a fork, and keep it in the fridge. Just before guests arrive, scatter over hazelnuts and small pieces of butter, then bake it right when you're ready to serve, 25 minutes at 200 degrees Celsius.

The ingredients

6 people

Fruits and vegetables

  • Butternut squash 1.5 kg
  • Carrots 2
  • Onions 2
  • Fresh thyme 4 sprigs

Pantry

  • Green lentils 300 g
  • Tomato pasteoften in the pantry 2 tbsp
  • Crushed hazelnuts 80 g
  • Bay leavesoften in the pantry 2
  • Nutmegoften in the pantry 1 pinch
  • Fine saltoften in the pantry 1 tsp
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 50 g

Allergens Lactose, Tree nuts

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Peel the butternut squash, cut it into cubes, and steam or boil it in salted water for 25 minutes. 30 min

    Drain it very well, a puree that's too wet won't brown properly.

  2. Cook the lentils for 25 minutes in water with bay leaves, diced carrots, and onions sauteed with thyme. 30 min

    Add the salt toward the end of cooking so the lentils stay tender.

  3. Mash the squash with the butter and nutmeg, season with salt and pepper, then stir the tomato paste into the lentils. 10 min

    Taste now, it's your last chance to adjust the seasoning.

The same dayDuring the day, whenever you get a moment.

  1. Spread the lentils in the bottom of a baking dish, cover with the squash puree, and ridge the top with a fork. 10 min

    The ridges catch the heat and brown better.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Scatter over the crushed hazelnuts and small pieces of butter.

    The hazelnuts form a crisp topping, don't press them into the puree.

When it's time to serveThe final touches, right in front of your guests.

  1. Bake for 25 minutes at 200 degrees Celsius until the top is golden, then serve straight from the dish. 25 min

    If the dish comes straight from the fridge, add 10 extra minutes.

Our tips to get it right

  • Pick a ripe butternut squash with deep orange flesh, it makes a sweeter puree that's easier to mash.
  • Don't undercook the lentils at the start, keep them slightly firm since they'll keep cooking in the oven.
  • Use a wide dish rather than a deep one, you'll get more surface area to brown and a crispier top.

The variations

  • Swap the green lentils for red lentils, they cook faster but give a softer, creamier texture.
  • For a quicker version, use frozen pre cubed butternut squash, it saves about twenty minutes of peeling.
  • Stir in a handful of sauteed mushrooms with the lentils for a more fall flavored, earthier version.

What to serve it with

  • A sharply dressed green salad
  • Pumpkin soup as a starter
  • Apple tart for dessert

Storage

The parmentier keeps for 2 to 3 days in the fridge in a sealed container. It freezes well before the hazelnuts are added, for up to 2 months. Reheat it in the oven rather than the microwave to keep the top crisp.

Questions about this recipe

Can I use a different nut instead of hazelnuts?

Yes, sliced almonds or chopped walnuts work just as well in place of hazelnuts. Just pick a nut with some crunch to keep the contrast with the soft puree.

How do I know the butternut puree has the right texture?

It should be smooth but firm enough to hold its shape as a layer without running. If it looks too loose, drain the squash longer before mashing it.

Can I double the recipe for more guests?

Yes, this recipe doubles easily, just use a larger dish or two separate ones. Add a few extra minutes in the oven if the puree layer ends up thicker.

Is this dish good for kids?

Yes, the natural sweetness of the squash and the lack of strong spices make it a kid friendly dish. You can set aside a small portion without hazelnuts if needed.

Can a butternut squash and hazelnut parmentier be made ahead?

Yes, during the day. The recipe needs 35 min of work in total, split up like this, the day before, 3 steps, the same day, 1 step, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a butternut squash and hazelnut parmentier?

Allow 1 h 25 in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "easy".

How many calories are in a butternut squash and hazelnut parmentier?

About 520 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a butternut squash and hazelnut parmentier cost?

About €2.60 per person, that's €15.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, tree nuts. Remember to ask your guests about their allergies before putting your menu together.

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