Roasted Butternut Squash With Lentils And Feta Recipes

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ROASTED BUTTERNUT SQUASH WITH LENTILS AND FETA



Roasted Butternut Squash With Lentils and Feta image

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

1/2 cup black or green lentils
1 (3-inch) cinnamon stick
4 garlic cloves, peeled and smashed
Kosher salt
1 (1-pound) butternut squash
1 tablespoon extra-virgin olive oil
1/2 teaspoon black pepper
1/4 cup crumbled feta
4 scallions, trimmed and thinly sliced
2 tablespoons roasted, salted pumpkin seeds
1/4 cup extra-virgin olive oil or grapeseed oil
2 tablespoons pomegranate molasses
1 tablespoon honey
1/2 teaspoon ground cumin, toasted
1/4 teaspoon ground cayenne
1/2 teaspoon black pepper
Kosher salt

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.

WARM ROASTED SQUASH AND PUY LENTIL SALAD



Warm roasted squash and puy lentil salad image

This fresh and vibrant salad makes use of tinned lentils, a storecupboard staple. The result is filling, low-fat and contains all of your five-a-day

Provided by Good Food team

Categories     Lunch, Side dish

Time 40m

Number Of Ingredients 24

1kg butternut squash , chunkily diced
1 ½ tbsp olive oil
1 garlic clove , crushed
2 tsp thyme leaves
1 tbsp balsamic vinegar
1 tsp wholegrain mustard
2 x cans puy lentils in water
½ red onion sliced
100g bag spinach
150g cherry tomatoes, halved
40g Cheshire cheese
1-2 tbsp toasted pumpkin seeds
1kg butternut squash , chunkily diced
1 ½ tbsp olive oil
1 garlic clove , crushed
2 tsp thyme leaves
1 tbsp balsamic vinegar
1 tsp wholegrain mustard
2 x cans puy lentils in water
½ red onion sliced
100g bag spinach
150g cherry tomatoes, halved
40g Cheshire cheese
1-2 tbsp toasted pumpkin seeds

Steps:

  • Heat the oven to 200C/180C fan/gas 4. Toss the butternut squash with 1 tbsp olive oil, garlic clove, thyme leaves and seasoning. Roast for 25-30 mins or until tender.
  • Mix together the balsamic vinegar, ½ tbsp olive oil, the wholegrain mustard and 1-2 tbsp water. Drain the puy lentils in water and toss with the dressing, red onion, spinach and cherry tomatoes.
  • Divide the lentils between four plates. Top with the squash, then crumble over Cheshire cheese and pumpkin seeds.
  • Heat the oven to 200C/180C fan/gas 4. Toss the butternut squash with 1 tbsp olive oil, garlic clove, thyme leaves and seasoning. Roast for 25-30 mins or until tender.
  • Mix together the balsamic vinegar, ½ tbsp olive oil, the wholegrain mustard and 1-2 tbsp water. Drain the puy lentils in water and toss with the dressing, red onion, spinach and cherry tomatoes.
  • Divide the lentils between four plates. Top with the squash, then crumble over Cheshire cheese and pumpkin seeds.

Nutrition Facts : Calories 304 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 15 grams sugar, Fiber 13 grams fiber, Protein 15 grams protein, Sodium 0.4 milligram of sodium

LENTILS WITH BUTTERNUT SQUASH AND WALNUTS



Lentils with Butternut Squash and Walnuts image

Categories     Side     Bake     Vegetarian     Quick & Easy     Walnut     Curry     Lentil     Butternut Squash     Winter     Cilantro     Gourmet     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2 as a side dish

Number Of Ingredients 8

1 small butternut squash (about 1 pound)
1 large shallot
2 tablespoons olive oil
1 1/2 teaspoons curry powder
1/2 cup walnuts
1/3 cup lentils
2 tablespoons chopped fresh cilantro sprigs
fresh lime juice to taste (optional)

Steps:

  • Preheat oven to 425°F.
  • Halve, peel, and seed squash and cut into 1/2-inch pieces. Finely chop shallot and in a shallow baking pan toss with squash, oil, curry powder, and salt and pepper to taste until combined well. Bake squash mixture in middle of oven until almost tender, about 15 minutes.
  • Chop walnuts and sprinkle over squash. Bake squash mixture 10 minutes more, or until walnuts are lightly toasted and squash is tender.
  • While squash is baking, in a saucepan of boiling water cook lentils until just tender but not falling apart, about 20 minutes. Drain lentils in a sieve and transfer to a bowl.
  • To lentils add squash mixture, cilantro, lime juice, and salt and pepper to taste and toss until combined well.

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Top Asked Questions

How to cook butternut squash and lentils in oven?
Instructions Preheat the oven to 375F/190C. Wash the lentils and put them in a pot with plenty of water, bring to a boil, add a pinch of salt and cook until tender but not falling apart for 20 min. Cube the butternut squash, toss with a tablespoons of olive oil and spread on a shallow baking pan, sprinkle with some salt. Roast for 30 minutes.
Is butternut squash with lentils and quinoa vegan?
Easy Roasted Butternut Squash Recipe, augmented with lentils and quinoa for a satisfying lunch, side dish, or warm fall salad. A combination of warm Mediterranean spices, fresh parsley, and a splash of lemon juice takes it to a new level of delicious. Vegan. Gluten Free. Review tips for prepare-ahead and storage. Preheat oven to 425F.
How to cook butternut squash for Soup?
Preheat oven to 425º F. On a large rimmed baking sheet add the butternut squash cubes, 3 tablespoons olive oil, 1 tablespoon salt, 2 teaspoons black pepper and 1 tablespoon chili powder. Toss to coat the squash. Bake for 30-40 minutes. Test doneness by piercing the squash with a fork. Remove and allow to cool for 5 minutes.
What to do with roasted butternut squash?
Roasted butternut squash makes a delicious veggie centrepiece as well as being great comfort food. You can also serve this versatile veg with pasta, in salads, soups and traybakes. Try these roasted butternut squash recipes, then check out our collections of butternut squash recipes and butternut squash soup recipes.

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