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Roasted squash and lentils with green goddess avocado sauce
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1.2kg dense-fleshed squash
3 tbsp extra virgin olive oil
½ tsp dried chilli flakes
2 tsp fennel seeds
2 large, ripe avocados
1 tsp Dijon mustard
1 garlic clove, roughly chopped
1 unwaxed lemon, zest and juice
25g pack fresh basil
250g cooked Puy or green lentils
1. Preheat the oven to 190˚C, gas mark 5. Scoop the seeds out of the squash, then cut it into 1-2cm wedges, leaving the skin intact. In a roasting tin, coat the wedges with 1½ tbsp oil, season, then scatter over the chilli flakes and fennel seeds. Roast for 45-50 minutes, until tender and caramelised.
2. Meanwhile, roughly chop the avocado flesh and put in a high-speed blender or the small bowl of a food processor with the mustard, garlic, lemon juice, ²⁄³ of the basil leaves and all the stalks, the remaining 1½ tbsp oil and 1 tbsp water. Season, then blend to a smooth purée.
3. To serve, heat the lentils through in a small pan or a microwave. Spoon ¼ of the avocado sauce onto each plate, spreading it out with the back of the spoon. Add the lentils and top with the roasted squash, lemon zest and the remaining basil leaves.
Typical values per serving:
This recipe was first published in December 2020.