Roasted butternut squash with lentils and Dolcelatte from Essential Ottolenghi: A Collection (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.

  • 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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