Butternut Squash with Black Lentils and Pepper Cream

Ingredients by component

Roasted butternut squash

• 800 g peeled butternut squash
• 25 ml olive oil
• 3 g salt
• 2 g ground coriander

Black lentils with shallots

• 180 g dry black lentils
• 80 g shallots
• 15 ml olive oil
• 15 ml lemon juice
• 3 g salt

Roasted pepper cream

• 400 g red bell peppers
• 40 g almonds
• 15 ml olive oil
• 10 ml apple cider vinegar
• 2 g salt

Hazelnut crumb

• 40 g hazelnuts
• 20 g breadcrumbs
• 10 ml olive oil
• 1 g salt

Preparation and assembly

1. Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.
2. Roasted butternut squash: Cut squash into 2.5 cm wedges. Toss with oil, salt and coriander and arrange in a single layer.
3. Roasted butternut squash: Roast at 210°C for 30–35 minutes. Turn after 20 minutes; the centres should be soft and the edges browned.
4. Black lentils with shallots: Rinse lentils and simmer in plenty of water for 20–25 minutes, until tender but intact. Drain.
5. Black lentils with shallots: Sauté chopped shallots in oil for 5 minutes. Stir in lentils, lemon and salt and heat for 2 minutes.
6. Roasted pepper cream: Halve and deseed peppers. Roast skin-side up at 230°C for 25 minutes. Cover for 10 minutes, then peel.
7. Roasted pepper cream: Toast almonds in a dry pan for 3 minutes. Blend with peppers, oil, vinegar and salt to a smooth cream, adding a tablespoon of water if needed.
8. Hazelnut crumb: Toast hazelnuts at 170°C for 8 minutes, cool and chop coarsely.
9. Hazelnut crumb: Toast breadcrumbs in oil for 2–3 minutes. Stir in hazelnuts and salt and cool in a thin layer to stay crisp.
10. Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates.

Tip

Always sieve purées for a fine texture. Add reductions gradually and taste a complete bite before adding salt. Time includes the stated resting and chilling periods and is an editorial estimate.