Squash, Lentils & Avocado Cream

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Best of both worlds...healthy yet completely divine!

Camille C.
Camille C.

6 minutes

Prep time

25 minutes

Cook time

623 cal.

Per serving


Blender, Oven, Baking dish, Microwave


Butternut squash

Step 1

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

Butternut squash

Step 2

Thinly slice the squash, leaving the skin on.

Butternut squash

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.

Whole-grain mustard

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.

Lentils (pre-cooked)

Step 9

Drain & heat the cooked lentils.

Butternut squash

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!

Nutrition facts

Average estimated amount for one serving

Energy623 cal.
Fat30 g
Carbohydrates73 g
Protein21 g
Fiber17 g

On average, one serving of the recipe "Squash, Lentils & Avocado Cream" contains 623 Energy, 30 g of Fat, 73 g of Carbohydrates, 21 g of Protein, 17 g of Fiber.

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Squash, Lentils & Avocado Cream