Roasted Butternut Squash with Lentils and Walnuts

Apparently last Sunday, September 22 was actually the first official day of fall…which means that at A Joyful Surrender we are in full-blown fall recipe mode!  To spare you from my slight obsession with all things pumpkin during the fall months, I have intentionally chosen a recipe without pumpkin to share today!  (I’m hearing cheers from those of you who don’t care so much for pumpkin…)

This recipe has been sitting in the Sanders’ “Recipes to Try” pile for quite some time.  Neither of us is too crazy about squash (unfortunately!) so I think we were hoping this would offer a totally different way of eating this nutrient-packed fall specialty.  Maybe posting this recipe here to the blog will motivate us to actually give this a try!

Roasted Butternut Squash with Lentils and Walnuts

Ingredients

-One 20-ounce package peeled, cubed butternut squash

English: Cucurbita pepo (butternut squash). Lo...

butternut squash (Photo credit: Wikipedia)

-4 tablespoons extra virgin olive oil, divided

-1 tablespoon pure maple syrup

-Kosher salt

-Black pepper

-3/4 cup apple cider

-2 tablespoons apple cider vinegar

-2 tablespoons minced shallots (about 1 small shallot)

-2 teaspoons Dijon mustard

-1 cup cooked lentils

-1/2 cup walnut pieces, lightly toasted

Directions

1) Preheat oven to 400 degrees.  Line a large rimmed baking sheet with aluminum foil and set aside.

2) Cut the butternut squash pieces into 1/2-inch dice.  Place in a large bowl and toss with 1 tablespoon of the oil, the maple syrup, and a generous pinch of salt and pepper.

3) Place the squash evenly on the baking sheet.  Bake until golden brown and tender, about 25 minutes.  Toss once or twice during cooking to ensure even baking.

4) While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan.  Bring to a boil, lower the heat a bit, and maintain at a low boil until the liquid is reduced to about 1/4 cup, about 8-10 minutes.  Remove from the heat and whisk in the remaining 3 tablespoons olive oil and the mustard.

5) Place the cooked lentils in a serving bowl.  Add the roasted squash and the walnuts.  Spoon the vinaigrette over the salad and stir gently until well coated.

Enjoy!

In Joyful Surrender,

Erica

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