Roasted butternut with lentils

Clara Elsewhere:
Page URL

Published on 50 min main fall winter

Ingredients

Butternut

  • 1 butternut, unpeeled, and cut into 1 cm wedges
  • 2 red onions, cut into 4–6 wedges
  • 3 tbsp olive oil
  • Salt and pepper
  • Small handful of sage leaves optional

Lentils

  • 100 g Puy lentils
  • 1 large lemon, finely zested and juiced
  • 1 garlic clove, crushed
  • Handful of fresh herbs (mint, parsley, tarragon), chopped
  • Fresh cheese (Gorgonzola or Dolcelatte), to top optional

Instructions

Butternut

  1. Preheat the oven to 230 °C.
  2. Place the butternut and onions in a large bowl with 2 tablespoons of the olive oil, the sage leaves, ¾ teaspoon salt and plenty of pepper. Mix well, then spread out on a large parchment-lined baking sheet.
  3. Roast until cooked and golden brown, 25–30 minutes. Remove from the oven and set aside to cool for 10 minutes.

Lentils

  1. While the butternut is in the oven, fill a medium saucepan halfway with water, and place over high heat.
  2. Once boiling, add the lentils, decrease the heat to medium and simmer until cooked, about 20 minutes.
  3. Drain, set aside to cool slightly, then place in a large bowl. Stir in the lemon zest, lemon juice, garlic, parsley, mint, tarragon, ¼ teaspoon salt and remaining 1 tablespoon olive oil.
  4. Add the butternut and onions to the lentils and stir gently. Transfer to a serving bowl, dot with cheese, drizzle with olive oil and serve.

Notes

  • This dish is even better cold!

Adapted from this original recipe