Roast squash with goats cheese puy lentils
Ingredients
- 800g delicata, acorn or butternut squash
- 4 tbsp rapeseed or olive oil
- 25g pumpkin seeds (or use the seeds from the pumpkin or squash you’re using)
- 10 sage leaves
- 2 tbsp good-quality red wine vinegar
- 250g pouch cooked puy lentils
- 100g soft goat's cheese
- 4 amaretti biscuits
- 100g kale rinsed, dried, thick stems removed and leaves torn into crisp-sized pieces
- ½ tbsp rapeseed or olive oil
- 1 tbsp white sesame seeds
- 1 tsp red chilli flakes
Instructions
Roast squash with goat’s cheese & puy lentils serves 4 original recipe by BBC Good Food.
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