Roasted butternut pumpkin with lentils and burrata
A hearty meal with a surprising touch of freshness
Course dinner
Cuisine autumn, seasonal
Keyword burrata, lentils, pumpkin, sage
Servings 4portions
Ingredients
1large butternut pumpkinAbout 1 kg
2red onions
4table spoonsolive oil
10gsage leaves
120glentilsthe quality of your lentils will make a difference in this dish
1bio lemonzest and 2 table spoons of juice
1small garlic clovecrushed
10gparsleyI like to use flat parsley
200gburratathe 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
Instructions
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.