Roasted Butternut Squash, Lentils and Dolcelatte

This dish is from Ottolenghi’s new book SIMPLE (which by the way is the best book ever!)  and I made this dish on one of our veggie nights! I love love loveee lentils and butternut squash really makes a dish so autumnal. 

Ingredients

1 large butternut squash, I cut this into strips

2 red onions, cut into 3cm wedges

3 tbsp olive oil

235g ready cooked Puy lentils

1 large lemon, zest and juice

1 garlic clove, crushed 

5g parsley leaves

5g mint leaves

10g tarragon leaves 

100g dolcelatte

Optional, 1 aubergine, chopped (I used this to bulk it out slightly as it was a main meal for 3) and rocket. 

** I changed the method slightly to suit me – you can find the original in his book SIMPLE!

Method

Heat the oven to 220 degrees celsius.

Line the squash and onions on a lined baking tray, drizzle with 2 tbsp olive oil and salt and pepper. Heat in the oven for 25-30 minutes.

Meanwhile in a pan, fry the aubergine gently for 20 minutes or so (without oil).

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Then, heat the puy lentils (in the microwave or on the hob) and then place in a large bowl with the lemon zest and juice, garlic, herbs and 1 tbsp of olive oil. 

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Add the squash and onion to the lentils and stir gently. Transfer to a serving bowl with the rocket and aubergine and dot with dolcelatte, drizzle with oil and serve. 

I love all of Ottolenghi’s recipes, I really recommend this one it was so tasty! The cheese melted slightly on the top and it really made it! Let me know if you make it too!

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Love, A x

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