Roasted butternut squash with lentils and dolcelatte

#meals/dinner #meals/lunch #meals/packed-lunch #dishes/main #dietary/gluten-free #scalable #active-time/30-to-60mins
Ottolenghi Simple
Servings: 4-6

Ingredients

• 1 large (950g) butternut squash, unpeeled, halved lengthwise, seeded, and cut into 1 cm thick semicircles (or use two sweet potatoes)
• 2 red onions, cut into 3 cm wide wedges
• 3 tbsp olive oil
• 10g sage leaves
• 100g dry Puy lentils (or 235g if starting with ready-cooked)
• Zest and juice of 1 large lemon (about 2 tsp zest and 2 tbsp juice)
• 1 garlic clove, minced
• 5g parsley leaves, roughly chopped
• 5g mint leaves, roughly chopped
• 10g tarragon leaves, roughly chopped
• 100g dolcelatte, gorgonzola, or goat cheese (optional)

Instructions

1. Preheat oven to 450ºF.
2. Place squash and onions in a large bowl with 2 tbsp of oil, the sage leaves, 3/4 tsp salt, and plenty of pepper. Mix well, then spread out on a large parchment-lined baking sheet. Roast for 25-30 minutes, until cooked and golden brown. Remove from the oven and set aside to cool for 10 minutes.
3. While the squash is in the oven, fill a medium saucepan halfway with water and place over high heat. Once boiling, add the lentils, decrease the heat to medium, and simmer for 20 minutes, until cooked. Drain, set aside to cool slightly, then place in a large bowl. Stir the lemon zest, lemon juice, parsley, mint, tarragon, remaining 1 tbsp of oil, and 1/4 tsp salt.
4. Add the squash and onion to the lentils and stir gently. Transfer to a serving bowl, dot with cheese, drizzle with oil, and serve.

Journal

• 2024-05-04: Made with Maria for dinner. Used sweet potatoes instead of squash and put goat cheese on top. Good! Maria liked it with yogurt. Would work as a packed lunch too (maybe with some chicken breast on the side).