Roast squash with goat’s cheese & Puy lentils

"Discover the joys of autumn with our roast squash served with soft goat's cheese, Puy lentils and sage. It's a great seasonal recipe as the cold nights draw in"
Prep time:
25 min
Cook time:
1 hr 5 min
Servings:
4 people

Health Score

High
Medium
Low
9.3 / 10
High score

Glycemic Index

Index
35
Low
Load
13
Moderate

Nutrition per serving:

Calories472.00 kcal24%
Fat24.00 g34%
Carbs42.00 g16%
Sugars11.00 g12%
Protein17.00 g34%
Sodium1.70 mg0%
Fiber11.00 g39%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
35
Low
Glycemic Load
13
Moderate

Ingredients

800g delicata, acorn or butternut squash
4 tbsp rapeseed or olive oil
25g pumpkin seeds (or use the seeds from the pumpkin or squash you’re using)
10 sage leaves
2 tbsp good-quality red wine vinegar
250g pouch cooked puy lentils
100g soft goat's cheese
4 amaretti biscuits
100g kale , rinsed, dried, thick stems removed and leaves torn into crisp-sized pieces
½ tbsp rapeseed or olive oil
1 tbsp white sesame seeds
1 tsp red chilli flakes

Directions

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