Squash, Lentils & Avocado Cream

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Best of both worlds...healthy yet completely divine!

Camille C.
Camille C.

6 minutes

Prep time

25 minutes

Cook time

623 cal.

Per serving


Blender, Oven, Baking dish, Microwave


Butternut squash

Step 1

Preheat the oven to 425°F. Wash the squash & slice in half. Scoop out the seeds.

Butternut squash

Step 2

Thinly slice the squash, leaving the skin on.

Butternut squash

Step 3

Place the slices in a baking dish. Season with salt, pepper & a drizzle of olive oil. Toss to combine.

Step 4

Bake for 20 min at 425°F.


Step 5

Meanwhile, cut the avocado in half & remove the pit.


Step 6

Scoop out the avocado flesh & place in a blender or immersion blender bowl.

Whole-grain mustard

Step 7

Add the lemon juice, crushed garlic & mustard. Season with salt & pepper. Add 1 tbsp of olive oil (per portion).

Step 8

Purée until smooth & creamy.

Lentils (pre-cooked)

Step 9

Drain & heat the cooked lentils.

Butternut squash

Step 10

Remove the roasted squash from the oven.


Step 11

Spread a dollop of avocado cream on a plate. Add the roasted squash & lentils over top.


Step 12

Add an extra squeeze of lemon juice (optional), salt, pepper & a drizzle of olive oil. Super yum!

Nutrition facts

View nutritional information

Energy623 cal.
Fat30 g
Carbohydrates73 g
Protein21 g
Fiber17 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Squash, Lentils & Avocado Cream" contains 623 Energy, 30 g of Fat, 73 g of Carbohydrates, 21 g of Protein, 17 g of Fiber.

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Squash, Lentils & Avocado Cream