Roasted Butternut Squash with Lentils and Feta

Cooking with Jane, Recipes, ,

Well, we did a poll but then we started work on the recipe before the poll wrapped up, so even though Pak Choy won by one vote, we’re doing Butternut. But you know what, we’ll follow this up with some pak choy recipes later this week!

This recipe is REALLY good. Really well balanced between these kind of warm sweet spices and the brightness and tanginess of the feta and green onions and POMEGRANATE MOLASSES. It’s at food basics even! It’s pretty cheap! And I am going to use it in every dressing I make for the next month. We used sprouted black lentils and they are so nice and toothsome and nutty. How’s all that for some chefspeak? Even without all that, suffice to say, I feel like the dressing especially would go really well with any kind of squash dish.

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Roasted Butternut Squash with Lentils and Feta

Ingredients

For the Salad

  • 1 cup black or green lentils
  • 1 tbsp cinnamon chips in a little tea strainer ball thing or just a bit ground cinnamon if you don’t have something you can take out after a bit
  • 4 garlic cloves peeled and smashed
  • Kosher salt
  • 1 butternut squash
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon black pepper
  • ¼ cup crumbled feta
  • 4 green onions trimmed and thinly sliced
  • 2 tablespoons roasted salted pumpkin seeds (optional)

For the Dressing

  • ¼ cup extra-virgin olive oil or grapeseed oil
  • 2 tablespoons pomegranate molasses
  • 1 tablespoon honey
  • ½ teaspoon ground cumin toasted
  • ¼ teaspoon ground cayenne
  • ½ t easpoon black pepper
  • Kosher salt

Instructions

  1. 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.

  2. 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 30 minutes. Drain the lentils, discard the cinnamon and garlic, then transfer the lentils to a large bowl.

  3. 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 ¼-inch thick and place the pieces on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper.

  4. Roast the squash until completely tender, slightly caramelized and golden brown, about 40 minutes. Remove from the oven, and let cool for 10 minutes. Once cool, add to the lentils.

  5. While the squash cooks, prepare the dressing: In a mason jar, add the olive oil, pomegranate molasses, honey, cumin, cayenne and black pepper. Put on the lid and shake vigorously. Taste and season to taste with salt.

  6. 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.