Blender, Oven, Baking dish, Microwave
Preheat the oven to 425°F. Wash the squash & slice in half. Scoop out the seeds.
Thinly slice the squash, leaving the skin on.
Place the slices in a baking dish. Season with salt, pepper & a drizzle of olive oil. Toss to combine.
Bake for 20 min at 425°F.
Meanwhile, cut the avocado in half & remove the pit.
Scoop out the avocado flesh & place in a blender or immersion blender bowl.
Add the lemon juice, crushed garlic & mustard. Season with salt & pepper. Add 1 tbsp of olive oil (per portion).
Purée until smooth & creamy.
Drain & heat the cooked lentils.
Remove the roasted squash from the oven.
Spread a dollop of avocado cream on a plate. Add the roasted squash & lentils over top.
Add an extra squeeze of lemon juice (optional), salt, pepper & a drizzle of olive oil. Super yum!
Average estimated amount for one serving
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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