Combine 1/4 cup olive oil, sherry vinegar, mustard, 1 teaspoon salt, and 1/2 teaspoon black pepper in a small container or mixing bowl and whisk to combine. How To Make This Roasted Butternut Squash and Lentil Spinach Salad First roast the squash, onions and garlic. Arrange the squash on 2 baking sheets and roast for 10 minutes. 1 cup dried black lentils, picked over and rinsed, 1 pound butternut squash, peeled, seeded, and cut into 1/2-inch pieces*, 5 tablespoons extra-virgin olive oil, divided, 1 tablespoon raw pumpkin seeds, toasted, or pepitas. Salad: Heat 2 tbsp olive oil over medium heat in a large skillet; Add Mann’s Butternut Squash Zigzags, Mann’s Power Blend and salt and pepper and saute until tender-crisp (about 2-3 minutes). Meanwhile, make the dressing. Toss the cubed squash, sliced onion and unpeeled garlic with oil, salt and pepper and spread them on a baking sheet. It's a community of like-minded individuals who love good food, good conversation and kitchen companionship. Citrus with Meyer Lemon Dressing and Shaved Fennel, Wilted Spinach with Fennel, Apple and Pistachio Butter, Discovering Thanksgiving with Four American Chefs, Donate today for as little as $5.00 a month. Your email address will not be published. In a large bowl, toss the squash with 5 tablespoons of the spiced butter and season with salt and pepper. Add the parsley and onion. In a saucepan over medium heat, combine the lentils, 1 tablespoon of the oil, the garlic, coriander, cumin, ginger, and cinnamon; cook until fragrant, about 1 minute. Butternut squash and lentils are a perfect combo for a cool fall day. An easy weeknight recipe and more, delivered once a week. Top with the squash, then crumble over Cheshire cheese and … Drizzle with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss in the lentils and squash. Log in, Warm Lentil Salad with Butternut Squash and Shiitake Mushrooms, This warm lentil salad with butternut squash and shiitake mushrooms is the. Toss the warm lentils with dressing, then add squash and mushrooms. 1. Drain well. Ingredients. Stir in the 4 cups of water. Easy, Finally, a recipe that you can make days before Th, Quick and easy ROASTED GARLIC GREEN BEANS is a sim, Easy vegetarian CORNBREAD STUFFING is the perfect, Festive CRANBERRY PISTACHIO BISCOTTI are perfectly. Preheat oven to 425 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. Splendid Table Co-op members will get exclusive content each month and have special opportunities for connecting with The Splendid Table team. Toss to coat the squash. Having a small, intimate Thanksgiving dinner? Bake for 30-40 minutes. Adjust the oven racks to the middle and lowest positions and heat the oven to 450℉, Toss the squash with 1 tablespoon of the oil, 1½ teaspoons of the vinegar, the remaining sea salt, and the black pepper. All the spices in this dish boost our immunity, too. Roast for 25 minutes, stirring halfway through. While the squash cooks, prepare the dressing: In a small bowl, whisk the olive oil, pomegranate molasses, honey, cumin, cayenne and black pepper. Toss to coat the squash. Photographs copyright © 2020 by Michael Bromley. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op. Roast for 15-20 minutes, or until squash is tender and browned. Combine the lentils, ginger, turmeric, onion, water, and salt to taste in a medium saucepan and bring to a boil. Peel and slice the butternut squash and place in a baking tray with the coconut oil and a pinch of salt then place in a preheated oven and bake at gas mark 5 {170°C} for 20 minutes until soft and golden. Cover and simmer for about 40 minutes until the lentils are soft. In a saucepan over medium heat, combine the lentils, 1 tablespoon of the oil, the garlic, coriander, cumin, ginger, and cinnamon; cook until fragrant, about 1 minute. Preheat oven to 425 F. While lentils are cooking, place butternut squash on a parchment lined baking sheet. On a big plate arrange spinach leaves which you drizzled with some olive oil, Season with additional sea salt and pepper, to taste. Add cooked quinoa and lentils and sauté for another 5 minutes. Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new and show how food brings us together. Butternut Squash and Puy Lentil Warm Salad. Set aside. Bring 4 cups of water to a boil, then add lentils. Continue cooking until mushrooms are caramelized, about 3 minutes more. Drain well. Reduce the heat to medium and cook at a moderate bubble until the … Test doneness by piercing the squash with a fork. Taste and season to taste with salt. This recipe is comfort food all the way - it’s full of flavor and has a satisfying crunch. « The Best and Juiciest Roast Turkey Ever, Freezer-Friendly Vegetarian Breakfast Quesadillas ». Serve warm or at room temperature.