How To Make Roast Squash with Goat’s Cheese & Puy Lentils
Nothing beats what a good pot roast can bring to the dinner table! Make the rich, flavorful dishes with our lovely roast recipes. There’s no better way to cook meats like steak, ham, lamb, and even fish like a good ‘ol roasting. This method of cooking brings out the rich, flavors of meat and veggies like no other. It may seem difficult and intimidating to do on your first try, but trust us. You’ll quickly master the art of roasting with our easy and delicious roast recipes.
Serves:
Ingredients
- 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup puy lentils
- 2 cups vegetable broth
- 4 ounces goat’s cheese, crumbled
- Fresh parsley, chopped (for garnish)
Instructions
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Preheat the oven to 400°F (200°C).
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In a large bowl, toss the butternut squash cubes with olive oil, cumin, paprika, garlic powder, salt, and pepper until evenly coated.
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Spread the seasoned squash cubes onto a baking sheet in a single layer. Roast for 30-35 minutes, or until tender and slightly caramelized.
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Meanwhile, rinse the puy lentils under cold water and drain.
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In a saucepan, bring the vegetable broth to a boil. Add the lentils and reduce heat to a simmer. Cook for 25-30 minutes, or until the lentils are tender but still hold their shape.
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Drain any excess liquid from the lentils and transfer them to a serving dish.
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Remove the roasted squash from the oven and let it cool slightly before adding it to the dish with the lentils.
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Sprinkle the crumbled goat’s cheese over the top of the dish, and garnish with fresh parsley.
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Serve warm and enjoy!
Nutrition
- Calories : 320kcal
- Total Fat : 12g
- Saturated Fat : 5g
- Cholesterol : 15mg
- Sodium : 450mg
- Total Carbohydrates : 40g
- Dietary Fiber : 12g
- Sugar : 4g
- Protein : 14g
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