5-Star One-Pot Lentil Butternut Squash & Feta Bake You’ll Crave

I can’t tell you how many times this one-pot lentil, butternut squash & feta bake has saved my weeknight dinners! When I first stumbled upon this Mediterranean-inspired dish years ago, I knew I’d found something special. It’s one of those magical recipes where simple ingredients transform into something greater than the sum of its parts: hearty lentils, sweet squash, and tangy feta all melding together in a single pan. What I love most (besides the incredible flavor) is how it makes my life easier. Minimal prep, one pan to wash, and leftovers that taste even better the next day. Plus, it’s packed with protein and fiber to keep you satisfied. Trust me, once you try this comforting bake, you’ll understand why it’s become my go-to meal when I want something nourishing, delicious, and fuss-free.

Why You’ll Love This One-Pot Lentil Butternut Squash & Feta Bake

This isn’t just another dinner recipe; it’s a game-changer for busy nights when you want something wholesome without the hassle. Here’s why my one-pot lentil, butternut squash & feta bake earns a permanent spot in my rotation:

• Weeknight superhero: From chopping to serving, you’re looking at about an hour with minimal active time. The oven does most of the work while you relax!
• One pan wonder: Unlike those recipes that dirty every dish in your kitchen, this beauty cooks and serves from the same skillet. (My dishwasher and I send our thanks.)
• Vegetarian magic: Packed with plant-based protein from lentils and nutrients from squash, it satisfies meat-eaters and vegetarians alike. My carnivore husband always goes for seconds.
• Comfort food upgrade: That golden feta melting into spiced lentils and sweet squash? Pure cozy perfection, like a hug in dinner form.
• Meal prep MVP: The flavors deepen overnight, making leftovers your tastiest lunch option. I always double the batch!

Every time I make this, I’m reminded how simple ingredients can create something truly special with barely any effort. It’s the kind of recipe that makes you feel like a kitchen genius.

Ingredients for One-Pot Lentil Butternut Squash & Feta Bake

Gathering these simple ingredients is half the battle, and trust me, you probably have most of them already! Here’s what you’ll need for that perfect Mediterranean flavor combo:

• 1 cup dried green lentils, rinsed well (those little lentils are flavor sponges!)
• 2 cups butternut squash, diced into 1/2-inch cubes (uniform size means even cooking)
• 1 tbsp olive oil, the good stuff for sautéing
• 1 onion, diced (yellow works great, but red adds nice color)
• 2 garlic cloves, minced (because everything’s better with garlic)
• 1 tsp ground cumin + 1/2 tsp smoked paprika, our flavor power duo
• 2 cups vegetable broth, use low-sodium if you’re watching salt
• 100g feta cheese, crumbled (get the block, not pre-crumbled, it melts better)
• Fresh parsley, chopped, for that bright finish
• Salt & pepper, to taste at the end

Pro tip: I always grab an extra squash; those pre-cut packages from the store are great time-savers, but never seem to have quite enough!

Equipment Needed

One of the best things about this recipe? You barely need any equipment! Here’s what I grab from my kitchen:

• Large ovenproof skillet, my trusty 12-inch cast iron works perfectly
• Cutting board, for prepping those squash cubes
• Chef’s knife makes quick work of dicing

That’s seriously it, no fancy gadgets required. Just good basics that get the job done!

How to Make One-Pot Lentil Butternut Squash & Feta Bake

Alright, let’s make some magic happen in one pan! I promise this is easier than it looks; the oven does most of the heavy lifting. Just follow these simple steps for the most flavorful, comforting bake you’ll make all week.

Step 1: Sauté the Aromatics

First things first, preheat your oven to 375°F (190°C). While that’s heating up, grab your trusty skillet and place it over medium heat. Add the olive oil and let it get nice and warm (you’ll know it’s ready when it shimmers slightly). Toss in those diced onions and let them cook for about 5 minutes, stirring occasionally, until they turn translucent and sweet. Now’s when the kitchen starts smelling amazing! Add the minced garlic, cumin, and smoked paprika, stirring constantly for just about a minute; be careful not to burn the garlic! This quick bloom of the spices releases all their incredible flavor.

Step 2: Combine Ingredients

Here comes the fun part! Stir in those rinsed lentils and butternut squash cubes, making sure everything gets coated in those fragrant spices. Pour in the vegetable broth; it should just cover the ingredients, and give it a good stir. Bring everything to a gentle simmer (you’ll see little bubbles around the edges). This is crucial because it jumpstarts the cooking process before we move to the oven. I always take this moment to admire how colorful everything looks!

Step 3: Bake to Perfection

Cover that skillet tightly with a lid or foil and carefully transfer it to your preheated oven. Let it bake for 30 minutes; this is when the lentils absorb all that flavorful broth. After 30 minutes, remove the cover and bake for another 15 minutes to let any excess liquid evaporate and the top get slightly golden. Now for the best part, sprinkle that crumbled feta evenly over the top and return to the oven for just 5 more minutes. The cheese will soften beautifully without completely melting. When it’s done, the lentils should be tender but not mushy, and the squash should be fork-tender. Let it sit for 5 minutes before garnishing with fresh parsley, trust me, those few minutes make all the difference!

Tips for the Best One-Pot Lentil Butternut Squash & Feta Bake

After making this dish countless times, I’ve picked up some tricks that take it from good to “wow!” Here are my can’t-live-without tips:

• Cube carefully: Keep that butternut squash in even 1/2-inch pieces; too big and they won’t cook through, too small, and they’ll turn to mush.
• Broth backup: Keep extra broth nearby. If things look dry before baking, add a splash; lentils vary in absorption!
• Spice it up: A pinch of red pepper flakes with the cumin gives the perfect gentle heat that plays so nicely with the sweet squash.
• Feta timing: Wait until the last 5 minutes to add cheese; any earlier and it disappears into the bake.

These little touches make all the difference between a decent dinner and a dish you’ll crave! If you are looking for more one-pot vegetarian options, check out my collection of one-pot vegetable bean stew with kale.

Variations for Your One-Pot Bake

One of my favorite things about this recipe is how easily it adapts to what’s in your fridge! Here are some delicious twists I’ve tried (and loved) over the years:

• Sweet potato swap: Out of butternut squash? Use diced sweet potatoes instead; they bring their own natural sweetness that pairs perfectly with the lentils and feta.
• Cheese choices: While feta’s my go-to, crumbled goat cheese makes a creamier alternative, or try halloumi for a salty, griddle-friendly version.
• Greens boost: Stir in a handful of spinach or kale during the last 5 minutes of baking for extra nutrients.
• Protein punch: Add chickpeas or white beans with the lentils to bulk it up even more.

The beauty of this one-pot lentil bake is how forgiving it is; don’t be afraid to make it your own!

Serving Suggestions

This one-pot wonder truly shines when paired with simple sides! I love serving it with a crisp green salad tossed in lemon vinaigrette; the freshness cuts through the richness perfectly. For heartier appetites, warm, crusty bread is a must for scooping up every last bite. Sometimes I’ll drizzle a little extra olive oil on top right before serving for that authentic Mediterranean touch. It’s a complete meal all on its own, but these additions make it feel extra special!

Storage & Reheating

This bake keeps beautifully! Just let it cool completely before transferring to an airtight container; it’ll stay fresh in the fridge for up to 3 days. When reheating, I always use the oven (about 350°F for 15 minutes) to keep that perfect texture. The microwave works in a pinch, but the oven brings back that just-baked magic. Pro tip: Add a tiny splash of broth if it seems dry when reheating!

Nutritional Information

Now, I’m no nutritionist, but I can tell you this one-pot wonder packs a serious nutritional punch! Those little lentils are protein powerhouses, while the butternut squash gives you a hearty dose of vitamins A and C. The feta adds just enough calcium and richness to make every bite satisfying. What I love most is how this dish balances carbs, protein, and healthy fats in the most delicious way possible. It’s comfort food that actually fuels your body right.

Remember, nutrition varies based on the specific ingredients and brands you use. These values are estimates, but trust me when I say this bake is as good for you as it tastes. It’s one of those rare meals where you don’t have to choose between what’s nutritious and what’s absolutely delicious!

FAQ about One-Pot Lentil Butternut Squash & Feta Bake

Can I use canned lentils instead of dried?
Absolutely! If you’re short on time, canned lentils work great, just drain and rinse them well. Since they’re already cooked, reduce the baking time to about 15 minutes total (skip the covered baking step). You’ll still get all that wonderful flavor with a fraction of the cooking time!

Is this one-pot bake freezer-friendly?
You bet! Though I recommend leaving out the feta before freezing, add it fresh when reheating. Portion it into freezer-safe containers, and it’ll keep beautifully for up to 3 months. When you’re ready to eat, thaw overnight in the fridge, then reheat in the oven until piping hot. The texture holds up surprisingly well!

Can I add meat to this vegetarian dish?
While I love it as-is, you can certainly bulk it up! Ground lamb or turkey would be delicious, but to keep it vegetarian, I often add chickpeas for extra protein. Just stir in a can (drained) with the lentils, they add wonderful texture and make the bake even heartier!

Share Your One-Pot Lentil Butternut Squash & Feta Bake

I’d love to see your creations! Tag me on Instagram or leave a comment below, tell me what you loved about this one-pot wonder, or share your favorite variations. Happy baking!

For more delicious recipes and cooking inspiration, check out Recipesloop.

One-Pot Lentil, Butternut Squash & Feta Bake

A hearty and flavorful bake with lentils, butternut squash, and feta cheese.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Dinner

Cuisine: Mediterranean

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

For the Bake

• 1 cup dried green lentils rinsed
• 2 cups diced butternut squash 1/2-inch cubes
• 1 tbsp olive oil
• 1 onion diced
• 2 cloves garlic minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 2 cups vegetable broth
• 100 g feta cheese crumbled
• fresh parsley chopped, for garnish
• salt and pepper to taste

Equipment

• Large ovenproof skillet
• Cutting board
• Chef’s knife

Method

 

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large ovenproof skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, cumin, and smoked paprika. Cook for 1 minute until fragrant.
4. Stir in the lentils, butternut squash, and vegetable broth. Bring to a simmer.
5. Cover and transfer the skillet to the oven. Bake for 30 minutes.
6. Remove the lid and bake for another 15 minutes until the lentils are tender and the liquid is absorbed.
7. Sprinkle with crumbled feta and return to the oven for 5 minutes until the cheese softens.
8. Garnish with fresh parsley and serve warm.

Notes

For extra flavor, add a pinch of red pepper flakes.