How do you feel about butternut squash? No, really.
For those of you who might shy away from the squash, consider the following: It is a fruit; who doesn’t love fruit? It is a healthy food; who doesn’t want to eat healthy? It is inexpensive; who isn’t cheap thrifty? It’s not kale.
Dense and creamy, butternut squash is the product of a 1940s-era hybridization project by Charles Leggett of Stow, Massachusetts. He started with a gooseneck squash and the rest is history. The butternut got its name because, according to its early promoters, the interior flesh of the fruit is as smooth as butter and as sweet as a nut. Kinda corny but it works.
But…don’t you just hate to peel it?
While it’s true that butternut squash is hard to prep, it doesn’t have to be. Here is a link to an excellent piece from Eating Well Magazine that demystifies how to prepare the squash: Eating Well On Preparing Butternut Squash. Alternatively, you can poke holes in the raw squash’s skin and then microwave it for about five minutes to make it easier to peel. That’s what I do.
Here is a wonderful butternut squash recipe.
This recipe is adapted from one that appears in chef Yotam Ottolenghi’s new cookbook, Ottolenghi Simple. Israel-born and London-based, Ottolenghi is the author of a number of best-selling cookbooks including Plenty, Plenty More, Jerusalem and Sweet. Up until now, his recipes have been known for their inventiveness but also for their difficulty and for the long lists of hard-to-find ingredients. Ottolenghi Simple focuses on recipes that are quick to prepare, that involve short lists of ingredients and that can, in many cases, be made well in advance.
Save RecipeIngredients
- 1 large butternut squash (peeled and cut into wedges)
- 2 red onions (peeled and cut into wedges)
- 3 T. olive oil
- 1/2 C. fresh sage leaves
- Salt and black pepper
- 3 C. cooked lentils (I used Beluga but the recipe called for Puy)
- 1 large lemon (zested to get 2 t. zest and juiced to get 2 t. juice)
- 1 garlic clove (crushed)
- 1/4 C. parsley leaves (roughly chopped)
- 14 C. mint leaves (roughly chopped)
- 1/2 C. tarragon leaves (roughly chopped)
- Garnish with crumbled Stilton or gorgonzola cheese
- Garnish with chopped parsley and a drizzle of extra-virgin olive oil
Instructions
- Preheat oven to 450 degrees F.
- Prepare squash and onions and toss together with 2 T. olive oil, sage leaves, 3/4 t. salt and pepper in a large bowl. (I substituted a generous pinch of dried sage leaves.) Line a large rimmed baking sheet with parchment paper. Spread the squash/onion mixture out on the parchment-lined baking sheet. Roast vegetables for 25 to 30 minutes or until the squash is tender and beginning to brown. Remove from oven and allow the mixture to cool.
- If you are going to use dried lentils, rinse them and add them to a pan of water to cover. Bring the water to a boil. Once the water is at a boil, lower the stove temperature to medium and simmer the lentils until they are tender but not mushy. This will take around 20 minutes. Drain and set the lentils aside to cool slightly. Alternatively, you can buy prepared lentils at markets like Trader Joe's.
- In a large bowl, mix the lemon zest, lemon juice, garlic, parsley, mint, tarragon and remaining 1 T. oil. (I didn't have fresh tarragon and omitted it.) Salt to taste. Add the cooked lentils to the bowl and mix. Add the squash/onion mixture to the lentils and stir gently.
- Arrange the squash/lentil salad attractively on a serving plate. Sprinkle crumbled cheese over the salad and drizzle with a bit of extra-virgin olive oil. Serve warm or at room temperature.
Calories
Fat
Carbs
Protein
Here is a link to Amazon where you can buy Ottolenghi’s book: Amazon.
2 thoughts on “Smooth As Butter: Roasted Butternut Squash With Lentils and Stilton”