Warm Lentil And Acorn Squash Salad With Yogurt Vinaigrette Recipes

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LENTILS WITH BROILED ACORN SQUASH



Lentils with Broiled Acorn Squash image

Broiled acorn squash and onions are tossed with green lentils in a sherry vinegar dressing.

Provided by Food Network Kitchen

Time 55m

Yield 4

Number Of Ingredients 7

2 cups green lentils
2 small acorn squashes
1/4 cup olive oil
Kosher salt
1 medium red onion, sliced 1/8-inch thick
3 tablespoons sherry vinegar
1/2 bunch mint, chopped

Steps:

  • Bring 8 cups water to a boil in a medium saucepan over high heat. Add the lentils and cook until tender, about 25 minutes. Drain and set aside.
  • Heat the broiler. Cut each squash in half lengthwise and scoop out the seeds. Cut the squash into 1/2-inch-thick slices, and then into 1-inch segments. Toss the squash with 2 tablespoons of the olive oil and 1 teaspoon salt on a rimmed baking sheet. Add the onions and toss to combine. Spread in a single layer. Broil about 6 inches from the heat until the tips of the squash are charred, about 12 minutes.
  • Toss the lentils with the remaining 2 tablespoons olive oil and 1 teaspoon salt in a large bowl. Add the vinegar, mint, squash and onions and toss to combine. Serve.

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