A warm welcome to autumn into my kitchen…what a way to start the pumpkin season…hearty pumpkin and lentils with the freshness of burrata – definitely a keeper in my house! Also this receipe is #inspriredbyottolenghi.
I like to serve this warm, so that the fresh burrata cuts into the hearty vegetables, but you can also serve it at room temperature and then as a salad rather than a warming main dish.
Roasted butternut pumpkin with lentils and burrata
- 1 large butternut pumpkin About 1 kg
- 2 red onions
- 4 table spoons olive oil
- 10 g sage leaves
- 120 g lentils the quality of your lentils will make a difference in this dish
- 1 bio lemon zest and 2 table spoons of juice
- 1 small garlic clove crushed
- 10 g parsley I like to use flat parsley
- 200 g burrata the quality of the burrata will make a huge difference for this dish so, if possible, try to use artisanal burrata rather than a commercially produced one
- salt and pepper
- Preheat your oven to 220° fan.
- Cut your pumpkin in half lengthways, remove the seeds and cut it into half-moons of roughly 1 cm. As you are using butternut pumpkin, it is ok to leave the feel on.
- Peel your onions and cut them into 2-3 cm wedges.
- Mix the cut pumpkin and onions with the olive oil, cut sage leaves, salt and pepper. Roast the vegetables for 30-45 minutes.
- While the vegetables are in the oven, fill a pan with water and bring this to a boil. Add some salt and the lentils and let them simmer until they are cooked - this will probably take 15-20 minutes.
- Drain the lentils and combine them with the crushed garlic, some olive oil, the lemon zest and lemon juice as well as some salt.
- On a plate, arrange the lentils with your roasted vegetables and add some pieces of burrata as well as some leaves of parsley.