ROASTED BUT­TER­NUT SQUASH WITH LENTILS

Prevention (USA) - - FOOD -

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

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