Roasted Butternut Squash with Lentils

Adapted from Ottolenghi: Simple, we left out the Dolcelatte cheese. I added some habanero powder to mine for some extra heat.

Ingredients

• 1 large butternut squash, unpeeled, halved lengthwise, seeded and cut into ½-inch/1cm-thick half-moons or wedges (2 lb 1½ oz/950g)
• 2 red onions, cut into 1¼-inch/3cm-wide wedges (3½ cups/320g)
• 3 tbsp olive oil, plus extra to serve
• ½ cup/10g sage leaves
• salt and black pepper
• ½ cup/100g Puy lentils (or 3 cups/235g if starting with ready-cooked)
• 1 large lemon, finely zest to get 2 tsp, then juice to get 2 tbsp
• 1 garlic clove, minced
• ¼ cup/5g parsley leaves, roughly chopped
• ¼ cup/5g mint leaves, roughly chopped
• ½ cup/10g tarragon leaves, roughly chopped

Instructions

1. Preheat the oven to 450°F.
2. Place the squash and onions in a large bowl with 2 tbsp of oil, the sage leaves, ¾ tsp of salt, and plenty of pepper. Mix well, then spread out on a large parchment-lined baking sheet. Roast for 25–30 minutes, until cooked and golden brown. Remove from the oven and set aside to cool for 10 minutes.
3. While the squash is in the oven, fill a medium saucepan halfway with water (if starting with dried lentils rather than ready-cooked) and place over high heat. Once boiling, add the lentils, decrease the heat to medium, and simmer for 20 minutes, until cooked. Drain, set aside to cool slightly, then place in a large bowl. Stir in the lemon zest, lemon juice, garlic, parsley, mint, tarragon, remaining 1 tbsp of oil, and ¼ tsp of salt.
4. Add the squash and onion to the lentils and stir gently. Transfer to a serving bowl, drizzle with oil, and serve.