Tired of pasta night after night? Craving an effortless recipe that's packed with flavor? As a seasoned home cook, I've turned to this seasonal vegetarian dish time and again when inspiration runs low. Discovered in my go-to cookbook, it's ready in just 10 minutes of prep and has won over my whole family every time.
Here's my trusted recipe for roasted butternut squash with lentils and gorgonzola. It's simple, budget-friendly, and delicious:
- 1 butternut squash
- 2 red onions
- 10 g of sage
- 3 tablespoons of olive oil
- 100g lentils
- the juice and zest of a lemon
- 1 clove of garlic
- 10 g of aromatic herbs (parsley, mint, tarragon...)
- 100 g gorgonzola
- salt and pepper
Preparation: 10 mins - Cooking: 35 mins - For 4 people
1. Preheat the oven to 220°C.
2. Wash the butternut squash, cut into 1 cm thick slices. No need to peel the skin! Just remove the seeds.
3. Peel the red onions and cut into 3cm wedges.
4. Place everything in a large bowl.
5. Drizzle with two tablespoons of olive oil, add 3/4 of the salt, pepper, and sage leaves.
6. Toss to coat and spread on a parchment-lined baking sheet.
7. Roast for 25-30 mins.
8. Meanwhile, cook the lentils per package instructions, drain, and cool.
9. Remove squash from oven and let cool for 10 minutes.
10. In a bowl, combine lentils with lemon juice, zest, herbs, garlic, remaining olive oil, salt, and pepper. Mix gently.
11. Add roasted squash and onions. Toss lightly and transfer to a serving dish.
12. Top with crumbled gorgonzola, a drizzle of olive oil, and serve.
Your roasted butternut squash with lentils and gorgonzola is ready! This dish surprises with its bold flavors—the creamy gorgonzola melts beautifully over the roasted squash, while lentils provide fiber and plant-based protein for a balanced meal.
Herbs, lemon, and garlic add a fresh zing. Economical and satisfying, it's perfect for weeknight dinners. I've made it countless times, and it's always a hit.
- No exact herbs on hand? Use what you have or love best—I've varied them each time for a fresh twist. Even without sage, it's fantastic.
- Swap gorgonzola for Roquefort; its bold taste complements the squash's sweetness perfectly.
- Prep lentils and squash ahead. At serving time, season, add cheese and oil, then warm in the oven briefly—super convenient!
- For even less effort, use canned lentils.
