Happy Monday guys! Recipe of the day is Roasted Squash with Black Lentils, Feta Cheese & Cavolo Nero Pesto – one of the tastiest squash recipes I’ve made recently, honestly it is so so good!
The combination of creamy Cavolo Nero pesto, salty feta and earthy black lentils is to die for. Add the sweetness of the squash and you’ve got yourself a perfect delicious lunch/dinner/side – super quick and simple to make and really filling and nutritious.
What you need:
- butternut squash
- black lentils
- feta cheese
- cavolo nero
- pine nuts/raw cashew nuts
- Parmesan cheese
- garlic
- fresh lemon juice
- olive oil
- salt and pepper
Here’s how to make this beautiful Roasted Squash with Black Lentils, Feta & Cavolo Nero Pesto
Ingredients:
- 1 butternut squash, cut into wheels, around 3-4fingers thick
- 80g black lentils, cooked
- 120g feta cheese, crumbled
- olive oil
- 1tbsp lemon juice
- salt and pepper
For the Cavolo Nero Pesto:
- 100g Cavolo Nero
- 30g pine nuts or raw cashew nuts
- 30g Parmesan, grated
- 2tbsp olive oil
- 2 garlic cloves
- salt to taste
Preparation:
- Preheat the oven to 200°.
- Arrange the squash on a baking tray, drizzle with a bit of olive oil and season with salt and pepper. Bake in the oven for about 25 minutes.
- Meanwhile, make the Cavolo Nero Pesto – simply blitz all the ingredients together.
- Remove the squash from the oven and leave for a few minutes to cool.
- Scoop out the flesh and remove any seeds. You’ll need the flesh for the filling.
- In a bowl, combine the scooped out squash, feta cheese and black lentils. Season with a bit of salt and pepper, add the lemon juice and olive oil and mix well.
- Stir in the Cavolo Nero pesto and fill in the butternut squash wheels.
- Serve as a main/salad or as a side.
Enjoy!
I hope you guys love this recipe as much as we did. Stay tuned for more quick, easy and tasty seasonal recipes coming soon.
Meanwhile have a tasty Monday, keep warm and safe. xx
