Sweet and Spicy Roasted Squash with Pomegranate Vinaigrette Served over Lentils

FOR THE SQUASH
1 Butternut squash, peeled and cut into cubes
olive oil
1 tsp cumin
1 tsp smoked hot paprika
sprinkle of cinnamon
salt & pepper

- Preheat oven to 375

- Line a baking sheet with tin foil. Toss squash with a dash of olive oil and the rest of the ingredients.

- Roast for 20 minutes, turn, and roast for another 20 minutes

FOR THE POMEGRANATE VINAIGRETTE
1 Tbsp pomegranate molasses
1 Tbsp balsamic vinegar
1 tsp minced shallot
1 1/2 tsp fresh squeezed lemon juice
1 tsp chopped tarragon
salt & pepper to taste
2 Tbsp olive oil

-Add all of the ingredients to a jar except the olive oil and stir. Add the olive oil and mix. Adjust seasonings as necessary.

FOR THE LENTILS
1 cup lentils
water to cover

-Put lentils in a sauce pan with enough water to cover.

- Cook for approximately 30-40 minutes, or until lentils are cooked through. Drain.

-Gently toss the lentils with the vinaigrette and top with the squash. Serve as a side or vegetarian main dish.

*optional - top with goat cheese

Christmas Eve 2011

• Parsnip apple soup
• Pork loin in the style of porchetta
• Roasted brussel sprouts with bacon and pepitas
• Roasted kabocha squash with pomegranates, walnut oil, pomegranate molasses and thyme

Roasted Butternut Squash with Quinoa, Dates and Sage

ROASTED BUTTERNUT SQUASH WITH QUINOA, DATES AND SAGE
adapted from Tyler Florence

1 Butternut Squash, peeled and cut into 1 inch cubes
1 cup quinoa, rinsed
1 1/2 cups water
8 sage leaves, torn
10 dates sliced
Olive oil
Salt and pepper

- Preheat oven to 350

- Toss squash with oil, salt and pepper on baking sheet and roast in oven until fork tender

- Meanwhile, toast quinoa in a dry pan, until you just start to smell a toasted scent

- Add water to quinoa, bring to a boil and simmer covered until water is absorbed

- In a small skillet, saute dates and sage in a little oil for 1 - 2 minutes

- Mix all ingredients in a large boil and add just enough olive oil for the ingredients to stick together

Spicy Squash and Lentil Salad

This dish is the black bean and pumpkin burrito of 2009, an instant hit.  I found this recipe on http://www.smittenkitchen.com/

SPICY BUTTERNUT SQUASH WITH LENTILS AND GOAT CHEESE

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.