Lentils With Broiled Acorn Squash Recipes
STRIP STEAK WITH ROASTED ACORN SQUASH AND SPROUTED LENTILS
This steak, with lentils, squash, pesto, almonds, and marinated feta, will be unlike anything you've ever tried before. In a good way.
Provided by Claire Saffitz
Yield 2 servings
Number Of Ingredients 5
Steps:
- Heat a dry medium skillet, preferably cast iron, over medium-high. Season steak all over with salt and pepper and cook, turning several times, until lightly charred, 7-9 minutes for medium-rare. Transfer to a cutting board; let rest at least 15 minutes before thinly slicing against the grain.
- Meanwhile, toss lentils with 2 Tbsp. pesto in a small bowl and season with salt.
- Divide lentil mixture between shallow bowls or plates and top with steak and some feta and roasted squash. Finish with a handful of almonds. Serve with more pesto alongside.
WARM LENTIL SALAD WITH BALSAMIC ROAST SQUASH
This recipe started out as something else. I had in my pantry a bag of mixed sprouted lentils - black, green, and brown. I cooked them with the intention of making dal, but I so liked the integrity of the cooked lentils - green and black lentils remain intact even after they soften - that I didn't want to mash them. Meanwhile I had roasted some squash with balsamic vinegar. I ended up warming the lentils in a cumin-scented vinaigrette and serving them with the squash.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 2h30m
Yield Serves 4 to 6
Number Of Ingredients 18
Steps:
- Combine the lentils, ginger, turmeric, onion, water, and salt to taste in a medium saucepan and bring to a boil. Reduce the heat to medium and cook at a moderate bubble until the lentils have softened and produced a flavorful broth, about 35 to 40 minutes. Remove from the heat. Remove the onion and discard. Place a strainer over a bowl and drain the lentils.
- Meanwhile, preheat the oven to 425 degrees. Line a baking sheet with foil. If using cut up squash, place in a bowl or directly on the baking sheet and toss with salt to taste, the balsamic vinegar and 1 tablespoon of the olive oil. Spread on the baking sheet in an even layer and make sure to tip all of the liquid remaining in the bowl over the squash. Roast for 20 to 30 minutes, stirring every 10 minutes so that the squash browns evenly. The squash should be tender all the way through. Remove from the heat. If using acorn squash, spoon a tablespoon of the balsamic vinegar into both cavities, season with salt, brush with olive oil, and place cut side up on a foil-lined baking sheet. Bake 40 to 50 minutes, basting every 10 minutes, until thoroughly tender. Remove from the heat and when cool enough to handle remove the skin and cut the squash into dice.
- In a small bowl or measuring cup whisk together the vinegars, mustard, salt and pepper, olive oil, and walnut oil. Toss with the lentils and return to the saucepan. Add a few tablespoons of the lentil broth, stir in the parsley and heat through.
- Place the squash in the middle of a wide bowl or serving platter, surround with the lentil salad and serve.
Nutrition Facts : @context http, Calories 295, UnsaturatedFat 10 grams, Carbohydrate 41 grams, Fat 12 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 870 milligrams, Sugar 5 grams, TransFat 0 grams
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- Preheat oven to 375 degrees F. Brush squash with 1 teaspoon olive oil and sprinkle with salt and pepper, to taste. Place squash cut side down on a parchment-lined baking sheet and bake until fork-tender, about 35-45 minutes.
- In a medium pot, bring 3 cups vegetable broth to a boil. Add lentils, reduce heat to simmer and cook until tender, about 20-22 minutes. Drain and set lentils aside.
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- Preheat oven to 400 degrees F. Remove stems from the squashes and cut in half lengthwise. Remove the seeds.
- Brush the cut side of each squash half with a little bit of olive oil. Place squash cut side down on a baking sheet lined with parchment paper or sprayed with oil. Bake for 30-35 minutes or until tender.
- While the squash is roasting, prepare the stuffing. Bring lentils and water (or stock) to a boil in a small saucepan, then cover and simmer for 20-30 minutes until tender. Drain excess water. In a small skillet, heat olive oil over medium heat. Add garlic and onion and saute for 3-5 minutes until tender.
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