Roasted butternut squash with lentils and Dolcelatte from Ottolenghi Simple (page 119) by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    Can substitute ready-cooked Puy lentils for Puy lentils.

  • luke_i8msqc on April 14, 2026

    This was ok although by no means mind-blowing. It looks very pretty with the mix of orange squash, dark lentils and green of the herbs. We had it with sausages which paired quite well.

  • Futuregirl23 on February 06, 2023

    Very nice. Squash took longer than the 25-30 minutes suggested, unless it’s supposed to be quite hard still. Really lovely mix of flavours though and the blue cheese really cut through. I served it with some spinach and chicken I’d roasted in sumac. Lovely.

  • chefengineer on January 09, 2022

    Delicious. Made 2x the lentils; subbed feta for the dolcelatte. Used acorn squash - don't cut the wedges too thin and do pull them out of the oven before they start to caramelize, lest the skins become too hard to eat. Mix the lentils with everything (omitted the tarragon and didn't miss it) and THEN add the squash and mix gently, as he says, or else the squash falls apart. Puy lentils = French Green lentils.

  • Ganga108 on January 01, 2022

    I have made this for Xmas in the past. We love it. I use Danish feta instead of dolcelatte which is hard to get herre.

  • purrviciouz on October 24, 2020

    We didn't care for this. I think the tarragon didn't jive with the other flavors for us. I wouldn't make this again.

  • westminstr on December 02, 2019

    I made this for Thanksgiving bc I had a vegan guest - I though the extra protein from lentils would be nice. I eliminated the cheese and also made several hours ahead so it was not warm when served. I really liked this at first but as time went on, liked it less. I think it was either the mint, tarragon, or the combo that threw me off. I honestly probably would have preferred it with just parsley. I didn't use the cheese so I don't know if I would have liked it better with the cheese included.

  • JJ2018 on April 27, 2019

    This was a nice salad and liked the blue cheese and roasted squash but not amazing enough to call it a favourite! Be careful to really ensure the raw garlic is incorporated as I don’t think I mixed well enough so had some very strong bites

  • domechef on March 31, 2019

    A simple recipe, but I thought this was just okay. The components didn't mingle well for my taste buds. I much prefer the other squash recipe with the corn salsa and pumpkin seeds.

  • L.Nightshade on February 15, 2019

    It was my choice to sub hubbard squash, as I started out making this dish for an Ark of Taste potluck, and our Pioneer hubbard squash is one of the two items in the Ark from here on the island. It’s got a really tough skin, so I purchased the chopped, peeled variety. I used gorgonzola, as that was all that was available. Very glad I tried this, because it was a big success here. I was happy with the combination of flavors, as was Mr. Nightshade. It’s always a bit of a push to get him to agree to a vegetarian main, but that’s what this was, and he was happy. As much as I love gorgonzola and similar cheeses, I think it will be fine without it, and I’m putting it on vegan dinner party list.

  • lilham on January 10, 2019

    Mr lilham and I both liked this but the children (7 and 4) weren’t convinced. They pulled faces and made exaggerated gagging noises at both the dolcelatte and the squash.

  • sosayi on December 01, 2018

    Absolutely delicious and fairly easy recipe to prep. I subbed a Gorgonzola for the dolcelatte and added a tablespoon or so more lemon juice, but followed the recipe fairly exactly otherwise. As a main course, this made two substantial portions. We’ll make this again for sure.

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