Roast squash with goat’s cheese & Puy lentils - Good Food Middle East

Name: Roast squash with goat’s cheese & Puy lentils - Good Food Middle East
Ingredients: 800g delicata, acorn or butternut squash; 4 tbsp rapeseed or olive oil; 25g pumpkin seeds(or use the seeds from the pumpkin or squash you’re using); 10 sage leaves; 2 tbsp good-quality red wine vinegar; 250g pouch cooked Puy lentils; 100g soft goat's cheese(we like the rosary ash one from Ocado); 4 amaretti biscuits; 100g kale, rinsed, dried, thick stems removed and leaves torn into crisp-sized pieces; ½ tbsp rapeseed or olive oil; 1 tbsp white sesame seeds; 1 tsp red chilli flakes

www.bbcgoodfoodme.com

Roast squash with goat’s cheese & Puy lentils – a flavorful Middle Eastern recipe to try this season. Perfect for special occasions or everyday meals.

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Ingredients

800g delicata, acorn or butternut squash
4 tbsp rapeseed or olive oil
25g pumpkin seeds(or use the seeds from the pumpkin or squash you’re using)
10 sage leaves
2 tbsp good-quality red wine vinegar
250g pouch cooked Puy lentils
100g soft goat's cheese(we like the rosary ash one from Ocado)
4 amaretti biscuits
100g kale, rinsed, dried, thick stems removed and leaves torn into crisp-sized pieces
½ tbsp rapeseed or olive oil
1 tbsp white sesame seeds
1 tsp red chilli flakes