Roast Butternut squash with lentils and dolcelatte

A hearty vegetarian salad of dolcelatte, lentils and warm butternut squash.

INGREDIENTS

• 1 large butternut squash unpeeled, halved lengthways, deseeded and cut into 1cm half moons. By all means buy already prepared from the stores. Much easier


• 6 small red onions cut into 3cm wedges


• 3 tablespoon olive oil plus extra to drizzle.


• 10g sage leaves


• 1 teaspoon fine sea salt.


• 235g puy lentils


• The zest and juice from 1 large lemon.


• 1 garlic clove crushed


• 5g parsley freshly chopped


• 5g mint roughly chopped


• 10 tarragon roughly chopped


• 100g dolcelatte roughly chopped

METHOD

Heat oven to 220c. Place the squash and onions in a large bowl with 2 tablespoons of oil, the sage, ¾ tsp of salt and plenty of black pepper. Mix well and spread onto a baking tray and roast for about 25/30 mins until tender and starting to caramelise. Cool for 10 minutes.

Put the lentils in a large bowl. Stir in the lemon zest and juice, garlic, herbs, 1 tablespoon of oil and ¼ teaspoon of fine salt. Add the roasted squash and onions stir gently. Transfer to serving bowl and crumble the dolcelatte over the top. Drizzle with a little olive oil.

Very colourful and super tasty.
Enjoy.
Linda Jayne x