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This is yummy, interesting, and easy to do. This is a perfect fall dish, and would be very welcome on a Thanksgiving table.

I chopped up all the herbs in the Cuisinart to make it go quicker.

The gorgonzola is truly optional; this is good either way. This dish is vegan without it, and not everyone loves gorgonzola, but if you do, put it on as a garnish while it is all still hot and it will melt in a delicious way, when dotted on top. We like it both ways.

Leftovers reheat beautifully.

This is a Ottolenghi recipe that I’ve adjusted; he leaves the skin on the butternut squash – no thank you!– and uses lots more onion, so I like my version better.

Herby Butternut Squash Medley with Lentils Recipe

1 butternut squash, peeled, deseeded, and cut into chunks
1 red onion, peeled and cut into 1″ wide wedges
2 Tablespoons of olive oil (divided)
1/2 cup sage leaves
sea salt and freshly ground black pepper
1/2 cup Puy (green French) lentils
1 lemon, finely zested (2 teaspoons) and juiced (2 teaspoons)
1 garlic clove, crushed
1/4 cup parsley leaves, chopped
1/4 cup mint leaves, chopped
1/2 cup tarragon leaves, chopped
gorgonzola cheese (garnish, optional)

Preheat the oven to 450ºF.

Place the squash, onions, and sage leaves in a baking sheet, with 2 Tablespoons of olive oil, 3/4 teaspoon of sea salt, and plenty of freshly ground black pepper. Roast for 30-40 minutes, until cooked and golden.

While squash is in the oven, fill a medium saucepan halfway with water and place over high heat. Once boiling, add the lentils, decrease the heat to medium, and simmer for 20 minutes.

Chop up all the herbs before the squash and lentils are done.

Drain the lentils, and add the lemon zst, lemon juice, garlic, parsley, mint, tarragon, the 1 Tablespoon of remaining oil, and 1/4 teaspoon of salt. Stir in the roasted veggies, and serve immediately, with or without a garnish of gorgonzola.

Yum!  Enjoy!

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