This recipe is a terrific way to use butternut squash. It’s readily available at the supermarket this time of year, or if you belong to a CSA (Community Supported Agriculture), probably in your share. It’s sorta sweet from the squash, sorta zingy, and a little spicy from the curry powder, has a nice toasty crunch thanks to the walnuts with bright top notes provided by the lime juice and cilantro. A party in your mouth … and your belly, because every darn thing in here is great for your body. This takes about forty minutes to prepare.
Lentils with Butternut Squash and Walnuts
1 small butternut squash (or 1/2 of a squash—you need about 1 pound)
1 large shallot, minced
2 tablespoon extra-virgin olive oil
1 and 1/2 teaspoon curry powder
1/2 cup walnuts
1 1/2 cups low-sodium chicken broth
1/3 cup brown lentils
2 tablespoon chopped fresh cilantro sprigs
Juice of 1/2 lime
Preheat the oven to 425 degrees. Halve, peel, and seed squash and cut it into 1/2-inch pieces. In a 9 x 13-inch baking dish, toss the shallot with the squash, oil, curry powder, and salt and pepper to taste until combined well. Bake squash mixture in middle of oven until almost tender, about 20 minutes.
While the squash is baking, boil the chicken broth in a small saucepan, add the lentils, and cook until the lentils are just tender but not falling apart, about 20 minutes. Drain lentils in a sieve and transfer to a bowl.
Chop the walnuts and place them in a small, dry frying pan. Toast the walnuts over low-medium heat, stirring constantly.
To the lentils add the squash mixture, cilantro, lime juice, toasted walnuts, and salt and pepper to taste and toss until combined well.
This can serve four as a side dish, or two as a main dish. You can serve this with brown rice or quinoa to stretch it out a bit if you like.
