Squash, Lentils & Avocado Cream

Step 1

Preheat the oven to 425°F. Wash the squash & slice in half. Scoop out the seeds.

Step 2

Thinly slice the squash, leaving the skin on.

Step 3

Place the slices in a baking dish. Season with salt, pepper & a drizzle of olive oil. Toss to combine.

Step 4

Bake for 20 min at 425°F.

Step 5

Meanwhile, cut the avocado in half & remove the pit.

Step 6

Scoop out the avocado flesh & place in a blender or immersion blender bowl.

Step 7

Add the lemon juice, crushed garlic & mustard. Season with salt & pepper. Add 1 tbsp of olive oil (per portion).

Step 8

Purée until smooth & creamy.

Step 9

Drain & heat the cooked lentils.

Step 10

Remove the roasted squash from the oven.

Step 11

Spread a dollop of avocado cream on a plate. Add the roasted squash & lentils over top.

Step 12

Add an extra squeeze of lemon juice (optional), salt, pepper & a drizzle of olive oil. Super yum!