Yotam Ottolenghi’s Roasted Butternut Squash with Lentils and Gorgonzola
We’ve admired Yotam Ottolenghi’s recipes for years, but let’s be honest: They seemed too complicated to pull off at home. That’s why we were overjoyed when he released Ottolenghi Simple: A Cookbook, filled with recipes for home cooks like us. And just like that, roasted butternut squash with lentils and Gorgonzola became one of our new favorite cold-weather dinners.
“I like to serve this with the squash and lentils still a little warm—so that the cheese slightly melts when it’s dotted on top,” Ottolenghi says. “It also works at room temperature, if you want to make it in advance.”
In our humble opinion, this combination of squash, earthy lentils and tangy-creamy cheese is downright irresistible.
1 large butternut squash—unpeeled, halved lengthwise, seeded and cut into ½-inch-thick half-moons or wedges
2 red onions, cut into 1¼-inch-wide wedges
3 tablespoons extra-virgin olive oil, divided, plus extra to serve
½ cup sage leaves
Kosher salt and freshly ground black pepper
½ cup (100g) Puy lentils (or 3 cups if starting with ready-cooked)
1 large lemon, finely zested to get 2 teaspoons and juiced to get 2 tablespoons
1 garlic clove, crushed
¼ cup parsley leaves, roughly chopped
¼ cup mint leaves, roughly chopped
½ cup tarragon leaves, roughly chopped
3½ ounces Dolcelatte or Gorgonzola cheese, torn into ¾-inch pieces
1. Preheat the oven to 450°F.
2. Place the squash and onions in a large bowl with 2 tablespoons of the olive oil, the sage leaves, ¾ teaspoon salt and plenty of pepper. Mix well, then spread out on a large parchment-lined baking sheet. Roast until cooked and golden brown, 25 to 30 minutes. 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 until cooked, about 20 minutes. Drain, set aside to cool slightly, then place in a large bowl. Stir in the lemon zest, lemon juice, garlic, parsley, mint, tarragon, ¼ teaspoon salt and remaining 1 tablespoon olive oil.
4. Add the squash and onions to the lentils and stir gently. Transfer to a serving bowl, dot with cheese, drizzle with olive oil and serve.