Roasted Squash Lentil Tortillas with Chocolate Sauce

14 décembre 2018 2 Comments

As we are getting close to the end of Autumn and winter holidays, these roasted quash lentil tortillas with chocolate sauce are just perfect to end squash season properly. In spite of the fact that I don’t have any tortilla press, the process to make them is easily manageable when being delicate for the flattening and frying parts. I admit it, the full recipe requires you to play on a few different boards and I won’t blame you if you decide to go for ready-to-eat tortillas. But still, nothing beats homemade ones, especially when they are still warm from the oven.

I wanted first to go for a traditional Mole sauce recipe, finally I improvised and made a chocolaty sauce that is way easier and requires less ingredients, but I still kept the mole recipe in mind. Chocolate brings a more indulgent touch to the sauce without sweetening it too much. Another version of these roasted squash lentil tortillas could have been with pulled pork, but I prefered to keep it “simple” and sticked to a vegetarian version.

We’ve jumped full blast into raclette/tartiflette season around here, dealing with another moody Berlin winter is at least a good excuse for it – but hey, who actually needs excuses to eat raclette? I’m slowly getting into Christmas mood and this year I’ve decided to prepare handcrafted gifts, for the sake of not supporting overconsumption and be a bit more original than usual. I’ve also planned to prepare homemade chocolates, which might even end up here in case of success. In the meantime, there is still time left to prepare those lentil roasted quash tortillas with chocolate sauce before the usual winter rush ;)

Roasted Squash Lentil Tortillas with Chocolate Sauce

Total Time: 1 hour

Serving Size: for about 10 tortillas

Roasted Squash Lentil Tortillas with Chocolate Sauce


  • 165g corn flour
  • 1/4tsp salt
  • 300 to 350ml warm water
  • 1tbsp neutral oil
  • 1 garlic clove
  • 1 small onion
  • 1tsp cumin
  • 1tsp cinnamon
  • 1/2tsp smoked paprika
  • 1tbsp tomato concentrate
  • 320ml chicken broth
  • 1tsp corn starch
  • 1/2tbsp miso
  • 60g dark chocolate
  • Salt
  • Half a Hokkaido squash, emptied
  • Green lentils
  • 1 piece of lard
  • 1 shallot
  • 3tbsp apple cider vinegar
  • Salt
  • 150g feta cheese
  • One handful of fresh coriander
  • 1 red onion
  • Olive oil


  1. 1. Prepare tortilla dough: in a salad bowl, mix together corn flour, half of water and salt. Knead and add progressively the other half of water until you get a firm and non-sticky consistency. Cover and rest for about 30 minutes.
  2. 2. Preheat oven to 200C. Wash and cut Hokkaido squash in slices, then put them on a baking tray. Drizzle with some olive oil, season as you wish and put in oven for about 40 minutes until the squash is roasted.
  3. 3. In the meantime, add green lentils with twice their volume of salted water and the piece of lard in a pan. Add diced shallot halfway through the cooking process. Cook for 20 minutes or until water is absorbed. When lentils are ready, remove the piece of lard, add apple cider vinegar and mix well. Cool down.
  4. 4. Prepare the sauce: heat oil in a pan over high heat. Add minced garlic and onion and fry for a few minutes. Add spices and tomato concentrate, mix together and cook for 1 or 2 more minutes before to add broth. Season. Lower heat and let simmer for about 20 minutes. Then add corn starch, miso and dark chocolate. Let thicken up for a few minutes while stirring regularly. Poor the sauce into a blender bowl and mix to obtain a smooth liquid.
  5. 5. Heat some oil in a frying pan over medium heat. Take the ball of tortilla dough and split it into 10-12 smaller balls that are more or less the size of a ping-pong ball. If you don't have any tortilla press, take two pieces of baking paper and put the ball in between. Press strongly on the top sheet with the help of a heavy book for instance to flatten the ball of dough. You should get a tortilla that is 2-3mm thick. Take it gently and eat it for 30 seconds to 1 minute in the frying pan, until the down side gets brown spots. Flip it and repeat. When ready, keep the tortilla aside in a plate covered by a towel. Repeat the process until you run out of dough.
  6. 6. In a bowl, mix red onions slices, finely minced coriander, crumbed feta and 3-4 tablespoons of olive oil. Take out Hokkaido squash slices from the oven.
  7. 7. Dress tortillas: on each tortilla, add one or two tablespoons of green lentils, some chocolate sauce, a slice of Hokkaido squash and a spoon of the feta, onion, coriander mix. Eat warm.
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  1. Avatar

    melanie sakowski

    27 septembre 2019

    Bonjour belle fille,

    From the umami, to the molé, lard, salty feta, warmly wrapped in luxury and carefully curated; this looks delicious. Beautiful recipe

    • Solène Roussel

      Solène Roussel

      10 octobre 2019

      Merci Mélanie! :)


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