Roast Squash with Lentils and Avocado Cream

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!