Roasted butternut squash with lentils and dolcelatte

I like to serve this with the squash and lentils still a little warm – so that the cheese slightly melts when it’s dotted over – but it also works at room temperature, if you want to make it in advance. Make up to the point of adding the dolcelatte and set aside for up to 6 hours. Add the final elements just before serving. If you start with ready-cooked lentils, then skip the stage where they get simmered and just add them straight to the bowl with the lemon, garlic, herbs and so forth.

Preheat the oven to 220°C fan.

Place the squash and onions in a large bowl with 2 tablespoons of oil, the sage leaves, ¾ teaspoon of salt and plenty of pepper. Mix well, then spread out on a large parchment-lined baking tray. Roast for 25–30 minutes, until cooked and golden-brown. Remove from the oven and set aside to cool for 10 minutes.

While the squash is in the oven, fill a medium saucepan half-full of water (if starting with dried lentils rather than ready-cooked) and place on a high heat. Once boiling, add the lentils, reduce the heat to medium and simmer for 20 minutes, until cooked. Drain, set aside to cool slightly, then place in a large bowl. Stir in the lemon zest, lemon juice, garlic, herbs, remaining 1 tablespoon of oil and ¼ teaspoon of salt.

Add the squash and onion to the lentils and stir gently. Transfer to a serving bowl, dot with dolcelatte, drizzle with oil and serve.