Email
Print
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.
Prep.
Category:
Tags:
Ingredients
For 4 Serving(s)
lentils-with-butternut-squash-and-walnuts
- 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
- 1/3 c lentils
- 2 T fresh cilantro, chopped
- fresh lime juice to taste, optional
Lentils with Butternut Squash and Walnuts Directions
- 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.