Name: Roasted butternut squash with lentils and dolcelatte
Yield: Serves six as a side
Ingredients: 1 large butternut squash, unpeeled but cut in half lengthways, deseeded and cut into 1cm thick half-moons or wedges (950g); 5 g mint leaves, roughly chopped; 5 g parsley leaves, roughly chopped; 100 g Puy lentils (or 235 g if starting with ready-cooked); 1 large lemon: finely grate the zest to get 1½ tsp, then juice to get 2 tbsp; 1 garlic clove, crushed; 2 red onions, cut into 3cm wide wedges (320g); 3 tbsp olive oil, plus extra to drizzle; 10 g sage leaves; 100 g dolcelatte, torn into 2cm pieces (optional); 10 g tarragon leaves, roughly chopped; salt and black pepper

Preparation info

Serves
six
as a side

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

I like to serve this with the squash and lentils still a little warm – so that the cheese slightly melts when it’s dotted over – but it also works at room temperature, if you want to make it in advance. Make up to the point of adding the dolcelatte and set aside for up to 6 hours. Add the final elements just before serving.

If you start with ready-cooked lentils, then skip the stage where they get simmered and just add them straight to the bowl with the lemon, garlic, herbs and so f