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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.
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