Saturday, November 6, 2010

Spicy Squash and Lentil Salad

This dish is the black bean and pumpkin burrito of 2009, an instant hit.  I found this recipe on


1 butternut squash peeled, seeded and cubed into about 1in. cubes
    **save the seeds for roasting
3/4 cup lentils
2 Tbsp plus 1 Tbsp olive oil
1 tsp cumin
1 tsp hot smoked paprika
1/2 tsp salt
1/2 cup crumbled goat cheese (plus more for sprinkling if desired)
1 Tbsp red wine vinegar

Preheat oven to 400

Toss squash cubes with 2Tbsp oil, the cumin, paprika and salt. 

Line a baking sheet wth tin foil, arrange squash and roast for about 20 minutes.  Flip cubes and roast for another 15 minutes or so, until tender.

At the same time, soak lentils for about 10 minutes in a bowl of water and drain.

Cook lentils in boiling water until tender, but not too tender, about 30 minutes.  Drain and rinse with cold water.

Combine the squash, lentils, goat cheese, vinegar and 1 Tbsp olive oil.  Salt and pepper to taste.

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