Yotam Ottolenghi’s Roasted Butternut Squash Recipe

Name: Yotam Ottolenghi’s Roasted Butternut Squash Recipe
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; 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

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In our humble opinion, this combination of squash, earthy lentils and tangy-creamy cheese is downright irresistible.

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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
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