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Crispy Roasted Potato Wedges with Squash, Lentils and Goat Cheese

Jessica, How Sweet Eats
  • 60 minutes
  • Serves 4

INGREDIENTS

1 1/2 cups

Butternut squash

1 tbsp

Chives, fresh

2 tbsp

Cilantro, fresh

2

Garlic cloves

1/2 tsp

Garlic powder

1

Lemon

3/4 cup

Lentils, cooked

6

Russet or golden potatoes, wedges

1 tsp

Dijon mustard

2 tbsp

Mayonnaise

1 tsp

Pepper

1 tsp

Salt

1 pinch

Salt and pepper

5/16 cup

Olive oil

4 oz

Goat cheese

7 tbsp

Greek yogurt, plain