Blender, Oven, Baking dish, Microwave
Preheat the oven to 425°F. Wash the squash & slice in half. Scoop out the seeds.
Thinly slice the squash, leaving the skin on.
Place the slices in a baking dish. Season with salt, pepper & a drizzle of olive oil. Toss to combine.
Bake for 20 min at 425°F.
Meanwhile, cut the avocado in half & remove the pit.
Scoop out the avocado flesh & place in a blender or immersion blender bowl.
Add the lemon juice, crushed garlic & mustard. Season with salt & pepper. Add 1 tbsp of olive oil (per portion).
Purée until smooth & creamy.
Drain & heat the cooked lentils.
Remove the roasted squash from the oven.
Spread a dollop of avocado cream on a plate. Add the roasted squash & lentils over top.
Add an extra squeeze of lemon juice (optional), salt, pepper & a drizzle of olive oil. Super yum!
View nutritional information
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.