Yotam Ottolenghi’s Roasted Butternut Squash Recipe - PureWow

Ingredients

• 1 large butternut squash—unpeeled, halved lengthwise, seeded and cut into ½-inch-thick half-moons or wedges
• 2 red onions, cut into 1¼-inch-wide wedges
• 3 tablespoons extra-virgin olive oil, divided, plus extra to serve
• ½ cup sage leaves
• Kosher salt and freshly ground black pepper
• ½ cup (100g) Puy lentils (or 3 cups if starting with ready-cooked)
• 1 large lemon, finely zested to get 2 teaspoons and juiced to get 2 tablespoons
• 1 garlic clove, crushed
• ¼ cup parsley leaves, roughly chopped
• ¼ cup mint leaves, roughly chopped
• ½ cup tarragon leaves, roughly chopped
• 3½ ounces Dolcelatte or Gorgonzola cheese, torn into ¾-inch pieces