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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nk kakar
[email protected]I'm not sure what went wrong, but my dish turned out really bland. I think I might have used the wrong type of lentils.
Kal alasle
[email protected]This recipe is a bit pricey, but it's worth it. The ingredients are all high-quality, and the end result is a delicious and satisfying meal.
Ki Loco RN
[email protected]I'm not a vegetarian, but I really enjoyed this dish. It's a great way to get your daily dose of vegetables.
Kai Fakih
[email protected]This is a great recipe for a healthy and delicious side dish. It's also really easy to make.
Alina Adhikari
[email protected]I made this recipe for a party, and it was a huge hit. Everyone loved the combination of flavors.
Licet Figueroa
[email protected]This dish was a bit too oily for my taste. I think it would have been better if I had roasted the butternut squash instead of frying it.
Arbish Khan
[email protected]I'm not a big fan of feta cheese, so I used goat cheese instead. It was a great substitute, and it added a nice tanginess to the dish.
Jason Guti
[email protected]This recipe was a bit too spicy for my taste, but I was able to tone it down by using less chili powder.
Gabirel P
[email protected]I made this dish for my family, and they all loved it. Even my picky kids ate it without complaint!
Adeel sidhu
[email protected]This is a great recipe for a vegetarian main course. It's packed with protein and fiber, and it's really flavorful.
Kedir Abdu
[email protected]I found this recipe to be a bit time-consuming, but it was worth the effort. The end result was a delicious and satisfying meal.
Ms Pakhi
[email protected]This dish was a bit too bland for my taste. I think it could have used some more spices or herbs.
Netra kumar Shrestha
[email protected]I'm not a huge fan of butternut squash, but I really enjoyed this recipe. The squash was roasted to perfection, and the lentils and feta added a lot of flavor.
HaZeM KaBo
[email protected]This is a great recipe for a healthy and satisfying meal. I especially liked the addition of feta cheese, which added a nice tanginess to the dish.
SM TP
[email protected]I made this dish for a potluck, and it was a huge success. Everyone loved it!
Valerie Brooks
[email protected]This recipe was easy to follow, and the end result was delicious. The roasted butternut squash was perfectly caramelized, and the lentils were tender and flavorful.
Julia Katelyn
[email protected]I loved the combination of roasted butternut squash, lentils, and feta in this dish. It was savory, satisfying, and healthy.
Abdullah Nazeer
[email protected]This roasted butternut squash with lentils and feta recipe was a hit! The flavors were incredible, and the dish was easy to make. I will definitely be making this again.