SLOW-ROAST SQUASH & GARLIC LENTILS WITH HARISSA YOGURT
Bring out the sweet flavour of butternut squash by slow-roasting it and serving it with gently spiced lentils for a delicious veggie main
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 1h
Yield Serves 2-4
Number Of Ingredients 17
Steps:
- First, prepare the lentils. Soak for at least 2 hrs or overnight. Heat the oven to 180C/160C fan/gas 4. Mix the squash, garlic, shallots, bay, thyme, oil and a pinch of sea salt in a roasting tin, cover with foil and roast for 45 mins. Remove the foil and roast for 10 mins more, until the veg is tender and caramelised at the edges. Remove from the oven and turn the heat up to 200C/180C fan/ gas 6. Toss the pumpkin seeds with the cumin, oil and a pinch of salt, and roast until popped, about 5-6 mins.
- Meanwhile, put the lentils in a pan with the bay, garlic and a pinch of salt. Cover with water, bring to the boil, then simmer for 20-25 mins. Drain and remove the bay and garlic. Toss with the oil and black pepper.
- Combine the yogurt and tahini Add the harissa to taste, then mix with the lentils. Squeeze the roasted shallots and garlic out of their skins and stir through the lentils along with a drizzle of oil from the tin.
- Serve the squash on the lentils, sprinkled with the coriander and seeds, and the yogurt on the side.
Nutrition Facts : Calories 475 calories, Fat 28 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 18 grams protein, Sodium 0.3 milligram of sodium
GARLIC ROASTED SUMMER SQUASH
The simplest things are often the tastiest. At the height of summer here in Iowa we have a LOT of produce to choose from, and this is a nice and easy way to enjoy summer squashes and zucchini.
Provided by Sabbath Jackson
Categories Side Dish Vegetables Squash Summer Squash
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Trim the ends from the squash, and cut each squash in half lengthwise. Cut the halves in half again crosswise, to make 4 pieces; cut those pieces in half twice more the long way, to make 16 short spears from each squash. Toss the squash with olive oil and garlic in a bowl; place into a shallow baking dish. Sprinkle with salt and black pepper.
- Roast the squash until the spears and garlic start to brown, 5 to 10 minutes. Check the squash after 5 minutes, and add time in 2- to 3-minute intervals to avoid burning.
Nutrition Facts : Calories 139 calories, Carbohydrate 4.2 g, Fat 13.7 g, Fiber 1.2 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 2.7 mg, Sugar 2.2 g
BLACK LENTIL AND HARISSA-ROASTED VEGGIE BOWL
We love the roasted sweet potatoes in this bowl, but any hardy vegetable would be just as delicious. Try delicata squash, cauliflower, or eggplant.
Provided by Dimitri Moshovitis
Categories Bon Appétit Lunch Dinner Lentil Sweet Potato/Yam Tomato Cilantro Vegetarian Honey Wheat/Gluten-Free Soy Free Peanut Free Tree Nut Free Dairy Free Healthy Quick and Healthy
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Bring a medium saucepan of salted water to a boil; add lentils. Adjust heat and simmer until just cooked through, 25-30 minutes. Drain lentils and transfer to a large bowl; let cool slightly.
- Meanwhile, whisk coriander, 3 Tbsp. oil, 1 Tbsp. harissa paste, 2 tsp. salt, and 1/2 tsp. pepper in a small bowl. Arrange sweet potatoes and tomatoes on a rimmed baking sheet and drizzle with harissa oil (reserve bowl for dressing). Roast, tossing once, until sweet potatoes are tender and browned on some sides and tomatoes burst, 25-30 minutes.
- Whisk vinegar, honey, and remaining 1 Tbsp. harissa in reserved bowl. Stream in remaining 4 Tbsp. oil, whisking constantly until emulsified; season vinaigrette with salt.
- Add half of vinaigrette to lentils and toss to combine. Taste and season with salt and pepper. Divide among bowls. Top with roasted vegetables and cilantro. Drizzle with remaining vinaigrette.
- Do Ahead
- Lentils can be cooked 3 days ahead. Let cool; cover and chill.
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