Yotam Ottolenghi’s Roasted Butternut Squash with Lentils and Gorgonzola
Roasted butternut squash
Hello! Good day! 🙂♡
Today, I’m going to tell you a special recipe that you can make and eat at home!
▶ 20 Simple Dinners For When You’re Feeling Stressed ◀
If you add the linked page to your bookmarks now, you won’t have to worry about the menu again.
Information
Yotam Ottolenghi’s Roasted Butternut Squash with Lentils and Gorgonzola
This dish brings together a delightful combination of flavors in Yotam Ottolenghi’s Roasted Butternut Squash with Lentils and Gorgonzola, featuring roasted butternut squash, hearty lentils, and the bold taste of Gorgonzola cheese.
For a satisfying and wholesome meal, enjoy a serving of this dish alongside a fresh arugula salad or crusty bread. The medley of ingredients offers a balance of textures and tastes that make for a satisfying culinary experience.
Cultural and Global Context:
This dish reflects a fusion of Mediterranean and Italian influences. The combination of roasted vegetables, lentils, and cheese resonates with Mediterranean flavors, while the Gorgonzola cheese adds an Italian twist to the dish.
Homemade Tips and Equipment:
When roasting butternut squash, ensure the pieces are evenly sized to ensure uniform cooking. A baking sheet or roasting pan can be used for roasting.
A pot or saucepan is needed for cooking the lentils, and a skillet may be used for certain components. Basic kitchen utensils such as a knife, cutting board, and stirring utensils are also required.
Matching with Food and Drinks:
Pair Yotam Ottolenghi’s Roasted Butternut Squash with Lentils and Gorgonzola with a light red wine or a crisp white wine to complement the rich flavors of the dish. A side of mixed greens or arugula salad adds freshness and contrasts well with the warm roasted components.
Ingredient Cost:
The cost of ingredients for this dish can vary based on the availability of butternut squash, lentils, and Gorgonzola cheese. While butternut squash and lentils are usually affordable, the choice of Gorgonzola can influence the overall cost.
Indulge in the delightful blend of textures and flavors present in Yotam Ottolenghi’s Roasted Butternut Squash with Lentils and Gorgonzola, a dish that showcases the harmonious combination of roasted vegetables, protein-packed lentils, and the distinctive tang of Gorgonzola cheese.
Shall we get started?
Take your time and follow along! 🙂
Cooking time, Recipe and Tips, Storage and Shelf Life
Cooking Time:
The cooking time for Yotam Ottolenghi’s Roasted Butternut Squash with Lentils and Gorgonzola can vary depending on factors such as the size of the butternut squash and the type of lentils used. In general, it takes about 30 to 40 minutes to roast the squash and around 20 to 30 minutes to cook the lentils.
Recipe and Tips:
Ingredients:
- Butternut squash, peeled and cubed
- Olive oil
- Lentils (green or Puy lentils work well)
- Onion, finely chopped
- Garlic, minced
- Thyme leaves
- Gorgonzola cheese, crumbled
- Balsamic vinegar
- Salt and pepper
Instructions:
- Preheat the oven and toss the cubed butternut squash with olive oil, thyme leaves, salt, and pepper. Roast in the oven until tender and slightly caramelized.
- While the squash roasts, cook the lentils according to package instructions. Drain and set aside.
- In a skillet, sauté the finely chopped onion until translucent. Add minced garlic and cook until fragrant.
- Combine the cooked lentils with the sautéed onion and garlic. Season with salt and pepper.
- Plate the roasted butternut squash on a serving dish and top with the lentil mixture.
- Sprinkle crumbled Gorgonzola cheese over the dish.
- Drizzle with balsamic vinegar and an extra drizzle of olive oil.
- Garnish with additional thyme leaves and serve.
Tips:
- Choose a butternut squash that feels heavy for its size and has a matte skin.
- Puy or green lentils hold their shape well after cooking.
- To prevent the Gorgonzola from overpowering the dish, crumble it just before serving.
- The balsamic vinegar adds a tangy sweetness that complements the dish, but use it sparingly.
Storage and Shelf Life:
Yotam Ottolenghi’s Roasted Butternut Squash with Lentils and Gorgonzola is best enjoyed freshly prepared. However, if you have leftovers, store the components separately in airtight containers. The roasted butternut squash can be refrigerated for 2-3 days, and the cooked lentils can be refrigerated for up to 4 days. The assembled dish with Gorgonzola is best consumed immediately to preserve its texture and flavors.
How many calories?
The number of calories in Yotam Ottolenghi’s Roasted Butternut Squash with Lentils and Gorgonzola can vary based on the specific quantities of ingredients used and the portion size. Here’s a rough estimate of the calorie content for each main ingredient commonly used in this dish:
- Butternut squash (per 1 cup cubed): Approximately 60-80 calories.
- Olive oil (per teaspoon): Approximately 40-45 calories.
- Lentils (per 1/2 cup cooked): Approximately 115-130 calories.
- Onion (per 1/2 cup chopped): Approximately 20-30 calories.
- Garlic (per clove): Approximately 5 calories.
- Thyme leaves (per 1 teaspoon): Approximately 1-5 calories.
- Gorgonzola cheese (per 1 oz): Approximately 100-110 calories.
- Balsamic vinegar (per tablespoon): Approximately 14-15 calories.
- Salt and pepper: Negligible calorie contribution.
Keep in mind that these estimates are approximate and can vary based on factors like the specific brands and types of ingredients used.
To calculate the total calorie content for your specific recipe, you’ll need to determine the portion size of Yotam Ottolenghi’s Roasted Butternut Squash with Lentils and Gorgonzola you’re serving and account for the calories from each ingredient used. You can then add up the calorie values for each component based on the estimates provided above.
For a more precise calorie count, it’s recommended to use a nutrition calculator or app that allows you to input the exact quantities of each ingredient used in your recipe. This will provide you with a more accurate measurement of the calorie content per serving.
Recipe Review
Impressions:
Yotam Ottolenghi’s Roasted Butternut Squash with Lentils and Gorgonzola leaves a lasting visual impression with its vibrant colors and artful arrangement. The contrast between the golden roasted butternut squash and the creamy Gorgonzola creates an enticing presentation that promises a delightful dining experience.
Taste Evaluation:
With the first forkful, Yotam Ottolenghi’s Roasted Butternut Squash with Lentils and Gorgonzola unveils a harmonious interplay of flavors. The roasted sweetness of the butternut squash harmonizes with the nutty undertones of the lentils, creating a foundation of earthy satisfaction.
The addition of crumbled Gorgonzola cheese introduces a bold and tangy dimension to the dish. Its creamy richness melds seamlessly with the other components, adding a savory depth that delights the taste buds.
The balsamic drizzle provides a tantalizing touch of sweetness that dances on the palate, elevating the overall experience. Each bite offers a symphony of textures, from the tender squash to the toothsome lentils and the indulgent creaminess of the cheese.
In summation, Yotam Ottolenghi’s Roasted Butternut Squash with Lentils and Gorgonzola is a culinary masterpiece that masterfully marries textures and flavors. Its balance of sweetness, creaminess, and tang results in a dish that is both comforting and sophisticated, inviting diners to savor every nuanced bite.
I am Korean and I love cooking all kinds of food, including American cuisine.
Thank you for reading my blog today. If you have any questions about Korean food,
please leave a comment and I will post delicious Korean food recipes. Thank you for your comments and likes!
Enjoy your meal and have a happy day! ♥