Roasted Butternut Squash with Lentils and Gorgonzola
Recipe by Yotam Ottolenghi
Serves 8
1 large butternut squash—unpeeled, halved lengthwise, seeded and cut into ½-inch-thick half-moons or wedges
2 red onions, cut into thin slices
3 tablespoons extra-virgin olive oil, divided, plus extra to serve
½ cup sage leaves
Kosher salt and freshly ground black pepper
½ cup Puy lentils
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 bite size pieces
Preheat the oven to 450°F.
Place the squash 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. Roast until cooked and golden brown, 25 to 30 minutes. Remove from the oven and set aside to cool for 10 minutes.
While the squash is in the oven, fill a medium saucepan halfway with water (if starting with dried lentils rather than ready-cooked) and place over high heat. Once boiling, add the lentils, decrease the heat to medium and simmer until cooked, about 20 minutes. 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.
Add the squash and onions to the lentils and stir gently. Transfer to a serving bowl, dot with cheese, drizzle with olive oil. Serve warm or at room temperature.
