Roasted squash with lentils and gorgonzola

Ingredients

1/2 butternut squash—unpeeled and cut into ½-inch-thick half-moons or wedges (could also swap with 4 beetroots).

2 red onions, cut into 1¼-inch-wide wedges

½ cup sage leaves

Salt and freshly ground black pepper

1.5 cups puy lentils, rinsed

1 large lemon, finely zested and juiced

1 garlic clove, grated

1 bunch parsley or mint leaves, chopped

¼ cup mint leaves, roughly chopped

150g gorgonzola cheese (can swap with blue cheese or feta)

Balsamic vinegar to taste

Directions

1. Preheat the oven to 230°C.

2. Place the squash and onions in a large bowl with 2 tablespoons of the olive oil, the sage leaves, ¾ teaspoon salt and plenty of pepper. Mix well, then spread out on a large parchment-lined baking sheet. Roast until cooked and golden brown, 25 to 30 minutes. Remove from the oven and set aside to cool for 10 minutes.

3. While the squash is in the oven, cook lentils.

4. Add lemon zest, lemon juice, garlic, parsley/mint to lentils when done cooking.

5. Add the squash and onions to the lentils and stir gently. Transfer to a serving bowl, dot with cheese, drizzle with olive oil and serve.