Ingredients
Utensils
Blender, Oven, Baking dish, Microwave
recipe
Step 1
Preheat the oven to 220°C (fan bake). Wash and trim the squash, then cut it in half lengthwise. Remove the seeds, using a spoon.
Step 2
Cut the squash into slices 2–3 cm wide.
Step 3
Place the squash in a baking dish, season with salt and pepper and drizzle with olive oil. Mix, using your hands.
Step 4
Bake at 220°C for 20 to 25 minutes.
Step 5
Meanwhile, cut the avocado in half and remove the pit.
Step 6
Remove the avocado flesh, using a spoon, and place it in a bowl or other high-walled container.
Step 7
Add the lemon juice, garlic, and whole-grain mustard. Season with salt and pepper and add 1 tablespoon of olive oil per portion.
Step 8
Mix, using an immersion blender, until smooth.
Step 9
Heat the pre-cooked lentils in a microwave or pan.
Step 10
When the squash is browned, remove it from the oven.
Step 11
Spread the avocado cream on a plate and add the roast squash and lentils.
Step 12
Season with a squeeze of lemon juice, salt, pepper, and a drizzle of olive oil. Optional: Add a bit of lemon zest. It's ready!
Nutrition facts
Average estimated amount for one serving
| Energy | 455 cal. |
| Fat | 30 g |
| Carbohydrates | 44 g |
| Protein | 18 g |
| Fiber | 15 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 "Roast Squash with Lentils and Avocado Cream" contains 455 Energy, 30 g of Fat, 44 g of Carbohydrates, 18 g of Protein, 15 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
A Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
A Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
Scores computed by
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