Jono & Jules do food & wine

A nice bright side dish from Ottolenghi Simple, though we swapped out the dolcelatte for gorgonzola.

Roasted squash with lentils and gorgonzola – serves 6 as a side

• 1 large butternut squash, cut in half lengthways, deseed and cut into 1cm thick wedges, no need to peel
• 2 red onions, cut into wedges
• 3 tbsp olive oil, plus extra to serve
• 10g sage leaves
• 100g Puy lentils
• 1 large lemon, zest grated to give 1½ tsp, then juiced to give 2 tbsp
• 1 clove of garlic, crushed
• 5g parsley leaves, roughly chopped
• 5g mint leaves, roughly chopped
• 10g tarragon leaves, roughly chopped
• 100g dolcelatte (we used gorgonzola), torn into small pieces

Heat the oven to 220C fan.

Put the squash and onions into a large bowl with 2 tbsp of the oil, the sage leaves, ¾ tsp of salt and lots of black pepper.

Toss well, then spread out on a baking tray lined with baking parchment. Roast for 25-30 minutes, or until golden-brown. Remove and rest for 10 minutes.

Meanwhile, half fill a medium saucepan with water and bring to the boil. Add the lentils and simmer for 20 minutes, until cooked. Drain, then set aside to cool slightly, then put into a large bowl. Stir in the lemon zest, lemon juice, garlic, herbs and 1 tbsp of oil and ¼ tsp of salt.

Add the roasted squash and onion to the bowl of lentils and gently mix. Transfer to a serving dish, dot with the cheese, drizzle with oil and serve.

(Original recipe from Ottolenghi Simple by Yotam Ottolenghi & Tara Wigley, Ebury Press, 2018.)