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Yotam Ottolenghi's Roasted Butternut Squash with Lentils and Gorgonzola
PUREWOW13Ingredients
75Minutes
190Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 butternut squash (large, —unpeeled, halved lengthwise, seeded and cut into ½-inch-thick half-moons or wedges)
- 2 red onions (cut into 1¼-inch-wide wedges)
- 3 Tbsp. extra virgin olive oil (divided, plus extra to serve)
- 1/2 cup sage leaves
- kosher salt
- freshly ground black pepper
- 1/2 cup puy lentils (or 3 cups if starting with ready-cooked)
- 1 lemon (large, finely zested to get 2 teaspoons and juiced to get 2 tablespoons)
- 1 garlic clove (crushed)
- 1/4 cup parsley leaves (roughly chopped)
- 1/4 cup mint leaves (roughly chopped)
- 1/2 cup tarragon leaves (roughly chopped)
- 3.5 oz. dolcelatte (or Gorgonzola cheese, torn into ¾-inch pieces)
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium140mg6% |
| Potassium700mg20% |
| Protein7g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate29g10% |
| Dietary Fiber10g40% |
| Sugars3g |
| Vitamin A170% |
| Vitamin C70% |
| Calcium15% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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