Side Dishes

Lentil and yoghurt stuffed roast butternut

1

Delicious, warming, and comforting, this stuffed roast butternut makes a great choice for a cold wintery night. Enjoy!

2
1 butternut
15ml olive oil
Pinch salt
Pinch black pepper
4 sage leaves
1 T thyme
1 rosemary sprig
½ onion, sliced
2 garlic cloves, bruised
½ cup lentils
1 c. water
½ c. yoghurt
Zest and juice from 1 small lemon
6 mint leaves, finely chopped
15ml olive oil
Halve the butternut and place onto a roasting tray along with the olive oil, salt, black pepper, sage, thyme, rosemary, onion and garlic. Cover the tray with tinfoil and place into a 180° C oven. Cook for 1 hour, then remove the tinfoil and cook for a further 20 – 30minutes, allowing the butternut to take on a golden colour. While the butternut is cooking, place the lentils and water into a small saucepan. Bring up to a simmer and cook for 15-20 minutes, or until all the water has been absorbed and the lentils are soft. Pour them into a mixing bowl and allow to cool, and then add the yoghurt, lemon zest and juice, mint and olive oil. Top each butternut half with the lentil mixture, drizzle with a little olive oil, top with a tablespoon of yoghurt and finish with some cracked black pepper
Nutritions

Calories
270

Sodium
423mg
17% DV

Fat
11g
18% DV

Protein
17g
35% DV

Carbs
50g
17% DV

Fiber
22g
88% DV

Mezcal Negroni

2115

Simplicity & good Mezcal take the Campari cocktail, Negroni, from classic to iconic.

Mezcal Negroni:
1 fl. oz. Mezcal ( El Silencio Espadin )
1 fl. oz. Carpano Antica Formula Vermouth
1 fl. oz. Campari
1

Stir with Ice & Strain
Pour into Rocks Glass
Garnish with Orange Peel


See the full directions on my site
Nutritions

Calories
0

Sodium
0mg
0% DV

Fat
0g
0% DV

Protein
0g
0% DV

Carbs
0g
0% DV

Fiber
0g
0% DV