Roasted butternut squash with lentils and dolcelatte

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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

Ingredients

Method