Roast squash with goat's cheese & Puy lentils

SERVES 4 PREP 25 mins COOK 1 hr 5 mins EASY V

BBC Good Food - - Easy Seasonal -

800g del­i­cata, acorn or but­ter­nut squash

4 tbsp rape­seed or olive oil

25g pump­kin seeds (or use the seeds from the pump­kin or squash you’re us­ing)

10 sage leaves

2 tbsp good qual­ity red wine vine­gar 250g pouch cooked Puy lentils 100g soft goat's cheese (I like the rosary ash one from Ocado) 4 amaretti bis­cuits

For the crispy kale

100g kale, rinsed, dried, thick stems re­moved and leaves torn into crisp-sized pieces

1/2 tbsp rape­seed or olive oil

1 tbsp white se­same seeds

1 tsp red chilli flakes 1 Heat oven to 160C/140C fan/gas 3. Toss the kale lightly in the oil, 1/2 tsp salt, se­same and chilli, mas­sag­ing the leaves un­til coated with the oil and sea­son­ing. Ar­range the leaves in one layer in a roast­ing tin or bak­ing tray – you might need to use more than one to keep them in an even layer. Roast for 15-20 mins un­til crisp and dry but not brown.

2 Once dried, re­move from the oven and turn the heat up to 200C/180C fan/gas 6. Halve the squash and scoop out the seeds. Wash the seeds to re­move the sticky mem­brane, dry them with kitchen pa­per and set aside. Cut the squash into 1cm thick slices (don’t worry about peel­ing them), and ar­range on a bak­ing sheet or in a roast­ing tin. Driz­zle over 1 tbsp oil, sea­son, then turn and driz­zle with a lit­tle more oil. Sea­son again and roast for 30-40 mins un­til ten­der and caramelis­ing, turn­ing halfway through. Re­move from the oven. 3 Heat the re­main­ing oil in a non-stick fry­ing pan over a medium to high heat un­til it’s shim­mer­ing. Add the sage leaves and fry for 15-30 se­conds, turn­ing them once. Re­move us­ing tongs or a slot­ted spoon, place on kitchen pa­per and scat­ter with sea salt. Add the pump­kin seeds to the hot oil and fry for a few mins un­til puffed and crunchy. Drain the oil into a bowl and whisk with the red wine vine­gar, a pinch of salt and freshly ground black pep­per.

4 Dress the lentils with half the dress­ing, then spoon onto the plates or serv­ing plat­ter. Ar­range the crispy kale and squash on top, and crum­ble over the goat's cheese, and driz­zle over a bit more dress­ing. Fi­nally, top with the fried seeds, crum­ble over the amaretti bis­cuits and crispy sage leaves.

GOOD TO KNOW 2 of 5-a-day • vit c • fi­bre PER SERV­ING 472 kcals • fat 24g • sat­u­rates 6g • carbs 42g • sug­ars 11g • fi­bre 11g • protein 17g • salt 1.7g

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