ROASTED BUTTERNUT SQUASH WITH LENTILS AND FETA
The secret to making winter squash taste even better is to bump up its sweetness by roasting it, then pair it with sweet and sour ingredients, like this pomegranate molasses and honey dressing. Thinly slicing the squash speeds up roasting time, and, if you have access to precooked lentils, feel free to add them here. You can also substitute other soft, creamy cheeses for the feta, such as goat or sheep's milk cheeses. Olive oil can leave a bitter aftertaste in emulsions, so, if you prefer to avoid it, use a neutral oil like grapeseed. Serve as a fall side, or alongside warm slices of generously buttered sourdough toast as a light meal.
Provided by Nik Sharma
Categories lunch, vegetables, side dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 17
Steps:
- Heat oven to 400 degrees. Pick any debris from the lentils, then rinse the lentils under running water. Transfer them to a medium saucepan, then add the cinnamon, garlic and 1 teaspoon salt.
- Add enough water to cover everything by 1 inch. Bring the water to a rolling boil over medium-high heat, then reduce to low and let simmer until the lentils are tender but not mushy, about 20 minutes. Drain the lentils, discard the cinnamon and garlic, then transfer the lentils to a large bowl.
- While the lentils cook, prepare the squash: Trim and discard the top and bottom ends of the squash. Peel the squash, halve it lengthwise, and remove and discard the strings and seeds. Slice the squash crosswise 1/4-inch thick and place the pieces on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper.
- Roast the squash until completely tender, slightly caramelized and golden brown, about 30 minutes. Remove from the oven, and let cool for 10 minutes. Once cool, add to the lentils.
- While the squash cooks, prepare the dressing: In a small bowl, whisk the olive oil, pomegranate molasses, honey, cumin, cayenne and black pepper. Taste and season to taste with salt.
- Sprinkle the feta, scallions and pumpkin seeds over the lentils and squash. Pour 2 to 3 tablespoons of the dressing over the lentils and squash. Serve warm or at room temperature, with the remaining dressing on the side.
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BaliwalPro FF
[email protected]This dish is a great make-ahead meal. You can make it ahead of time and then reheat it when you're ready to serve.
Candice Moore
[email protected]I love this recipe! It's so easy to make and it's always a hit with my family.
James Sabuni
[email protected]This recipe is delicious and healthy. It's a great way to get your daily dose of vegetables and protein.
Frank San
[email protected]This dish is a great way to use up leftover roasted butternut squash. It's also a great way to get your kids to eat their vegetables.
Adori Banu
[email protected]This recipe is easy to make and it's perfect for a weeknight meal. I often make it on Sundays and then have leftovers for lunch throughout the week.
DAVID BEKHAM
[email protected]This dish is a great way to get your daily dose of vegetables. The butternut squash, lentils, and spinach are all packed with nutrients.
Sonson Mohhamed
[email protected]I love the combination of flavors in this dish. The roasted butternut squash is sweet and savory, the lentils are earthy and nutty, and the feta cheese is tangy and creamy. It all comes together perfectly.
peter reynolds
[email protected]This recipe is a great way to use up leftover butternut squash. I had some roasted butternut squash leftover from another recipe, and I decided to try this dish. It was so easy to make and it turned out delicious! The lentils and feta added a nice to
bright Enwo
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The roasted butternut squash is always a hit, and the lentils and feta add a nice touch of flavor and texture. I often serve this dish with a side of quinoa or rice.
Hadjer Hadjer
[email protected]This recipe was a hit with my family! The roasted butternut squash was perfectly tender and flavorful, and the lentils added a nice protein boost. The feta cheese added a tangy creaminess that brought the whole dish together. I will definitely be mak