ROASTED BUTTERNUT SQUASH WITH LENTILS
ACTIVE 45 MIN. TOTAL 50 MIN. SERVES 4 TO 6 1 large butternut squash (about 2 lbs), unpeeled, halved lengthwise, seeded, and cut into ½-in.thick wedges 2 red onions, cut into 1¼-in. wedges ½ cup fresh sage leaves 3 Tbsp olive oil, divided, plus more for serving
Kosher salt and pepper ½ cup Puy lentils 2 tsp lemon zest plus 2 Tbsp juice 1 clove garlic, finely chopped ¼ cup flat-leaf parsley, roughly chopped ¼ cup mint leaves, roughly chopped ½ cup tarragon leaves, roughly chopped 3½ oz gorgonzola dolce cheese or dolcelatte, broken into pieces
1. Heat oven to 450°F. In a large bowl, toss squash and onions with sage, 2Tbsp oil, ¾ tsp salt, and ½ tsp pepper. Arrange on a rimmed baking sheet and roast until golden brown and tender,
25 to 30 minutes; let cool 10 minutes.
2. Meanwhile, bring a medium saucepan of water to a boil. Add lentils, reduce heat, and simmer until tender, about
20 minutes. Drain, let cool 5 minutes, then transfer to a large bowl.
3. Add lemon zest and juice, garlic, parsley, mint, tarragon, remainingTbsp oil, and ¼ tsp salt and toss to combine. Gently fold in squash and onion.
4. Transfer to a serving bowl, dot with cheese, and drizzle with additional oil. NUTRITION (per serving): 325 cal, 9 g pro, 45 g carb, 9 g fiber, 8 g sugars (0 g added sugars), 14 g fat (2 g sat fat), 0 mg chol, 495 mg sodium