This recipe for oven-roasted tender butternut squash slices combines burst cherry tomatoes, chewy-crispy lentils, and a creamy herbed vegan yogurt sauce to bring it all together.
The combination of mild/slightly sweet butternut squash with the tangy caramelized tomatoes is incredible. Roasting is my go-to cooking method for these flavors.
I like to use unsweetened coconut milk yogurt for the creamy herb sauce; it has the richest flavor and sharp tang that I’m looking for.
The crispy-chewy lentils provide a wonderful textural contrast to the dish, roasting alongside the squash with the same spices for a unifying flavor.
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