Roasted Butternut Squash With Lentils & Goat Cheese

Roasted Butternut Squash With Lentils & Goat Cheese

Thanksgiving is one of my favorite holidays because it brings us closer to the powerful practice of being grateful. We celebrate gratitude with beautiful foods cooked with love and intention. With only a week from Thanksgiving, I've put together a vibrant dish full of bright red pomegranates, crunchy pumpkin seeds, and grounding butternut squash that makes for the perfect dish on your Thanksgiving menu.

 

INGREDIENTS:

FOR THE SALAD

  • 1/2 Cup of Green Lentils ( Soaked for at least 12 hours )
  • 1 ( 3-inch) Cinnamon Stick
  • 4 Garlic Cloves 
  • 1/4 Grated Goat Cheese
  • 4 Scallons ( Trimmed & Thinly Sliced )
  • 2 Tablespoons of Roasted, Salted Pumpkin Seeds
  • Salt to your tasting 

FOR THE DRESSING

  • 1/4 Cup Extra-Virgin Olive Oil
  • 3 Tablespoons of Pomegranate Seeds
  • 1 Tablespoon of Honey
  • 1/2 Teaspoon of Ground Cumin
  • 1/4 Teaspoon of Ground Cayenne
  • 1/2 Teaspoon Black Pepper
  • Salt to your tasting

DIRECTIONS:

  • Preheat oven to 400 degrees. Rinse lentils under running water and transfer them to a medium saucepan; add cinnamon, garlic, and 1 teaspoon salt.
  • Add enough water to the saucepan to cover everything by 1 inch. Bring the saucepan to a boil over medium-high heat, reduce to low, and let simmer until the lentils are tender ( approx 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 & discard both the squash's top and bottom ends. Peel the squash, cut it lengthwise and remove and discard the seeds and strings. Slice the squash crosswise 1/2-inch thick and place the pieces on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt & 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.
  • 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.

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