Lentils with Butternut Squash and Walnuts
Memorable. There is something quietly delicate about this side. This is comfort food that isn't too heavy or difficult to digest, just pleasant and warm on a chilly evening.
|1 ||small butternut squash, about 1 lb., peeled, halved, and seeded|
|1 ||large shallot, finely chopped|
|2 T||olive oil|
|1 1⁄2 t||curry powder|
|1⁄2 c||walnuts, chopped|
|2 T||fresh cilantro, chopped|
| ||fresh lime juice to taste, optional|
Preheat oven to 425ºF. Cut squash into ½ inch pieces and toss with oil, shallot and curry powder, thoroughly coating. Salt and pepper to taste. Spread evenly on a lined baking sheet. Roast for about 15 to 20 minutes, then sprinkle walnuts over squash and continue baking for about 5 to 10 minutes, turning occasionally until the squash is tender and the walnuts are toasted. Meanwhile, cook lentils in boiling water just until soft, about 20 minutes. Drain and transfer to a bowl. Add baked squash mixture, cilantro, lime juice and thoroughly combine. Adjust salt and pepper and serve hot.