Butternut squash salad with dolcelatte/ veg quiche

[monday1957]

This is what I made for my son’s family for tea tonight.

The butternut squash recipe is from Ottolenghi’s book, Simple. Halve the bns lengthwise, scoop out the seeds and cut into 1cm thick half moons. Mix in a bowl with red onion wedges, pinch sea salt, sage leaves, 2tbsp olive oil. Roast for about 40 mins. Stir a pouch of put lentils with zest and juice of a lemon, crushed garlic clove, fresh herbs (mint, tarragon), 1tbsp olive oil together and place over the roasted bns. Dot with dolcelatte.

*puy lentils

[Lytham 3 stone]

Wowee ! Wish I'd come to yours for tea tonight! x

[Progressoverperfect 7lbs]

That looks lush😊

[Hidden]

Oh my! That looks and sounds delicious!