Squash, Lentils & Avocado Cream

6 minutesPrep time

25 minutesCook time

623 cal.Per serving

Ingredients for 1

1/4

Butternut squash

1/2 cup

Lentils (cooked)

1/2

Avocado

1/4 clove

Garlic

1/4 tbsp

Whole grain mustard

1/4

Lemon

Blender, Oven, Baking dish, Microwave, Knife

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!