LENTIL BUTTERNUT SQUASH RECIPES

Name: Roasted Butternut Squash With Lentils and Feta
Total time: 40 min
Yield: 2 to 4 servings
Ingredients: 1/2 cup black or green lentils; 1 (3-inch) cinnamon stick; 4 garlic cloves, peeled and smashed; Kosher salt; 1 (1-pound) butternut squash; 1 tablespoon extra-virgin olive oil; 1/2 teaspoon black pepper; 1/4 cup crumbled feta; 4 scallions, trimmed and thinly sliced; 2 tablespoons roasted, salted pumpkin seeds; 1/4 cup extra-virgin olive oil or grapeseed oil; 2 tablespoons pomegranate molasses; 1 tablespoon honey; 1/2 teaspoon ground cumin, toasted; 1/4 teaspoon ground cayenne; 1/2 teaspoon black pepper; Kosher salt

ROASTED BUTTERNUT SQUASH WITH LENTILS AND FETA RECIPE ...

Roasted Butternut Squash With Lentils and Feta Recipe ... image

The secret to making winter squash taste even better is to bump up its sweetness by roasting it, then pair it with sweet and sour ingredients, like this pomegranate molasses and honey dressing. Thinly slicing the squash speeds up roasting time, and, if you have access to precooked lentils, feel free to add them here. You can also substitute other soft, creamy cheeses for the feta, such as goat or sheep’s milk cheeses. Olive oil can leave a bitter aftertaste in emulsions, so, if you prefer to avoid it, use a neutral oil like grapeseed. Serve as a fall side, or alongside warm slices of generously buttered sourdough toast as a light meal.

Provided by Nik Sharma

Total Time 40 minutes

Yield 2 to 4 servings

Number Of Ingredients 17

Ingredients

1/2 cup black or green lentils
1 (3-inch) cinnamon stick
4 garlic cloves, peeled and smashed
Kosher salt
1 (1-pound) butternut squash
1 tablespoon extra-virgin olive oil
1/2 teaspoon black pepper
1/4 cup crumbled feta
4 scallions, trimmed and thinly sliced
2 tablespoons roasted, salted pumpkin seeds
1/4 cup extra-virgin olive oil or grapeseed oil
2 tablespoons pomegranate molasses
1 tablespoon honey
1/2 teaspoon ground cumin, toasted
1/4 teaspoon ground cayenne
1/2 teaspoon black pepper
Kosher salt

Steps:

Heat oven to 400 degrees. Pick any debris from the lentils, then rinse the lentils under running water. Transfer them to a medium saucepan, then add the cinnamon, garlic and 1 teaspoon salt.
Add enough water to cover everything by 1 inch. Bring the water to a rolling boil over medium-high heat, then reduce to low and let simmer until the lentils are tender but not mushy, about 20 minutes. Drain the lentils, discard the cinnamon and garlic, then transfer the lentils to a large bowl.
While the lentils cook, prepare the squash: Trim and discard the top and bottom ends of the squash. Peel the squash, halve it lengthwise, and remove and discard the strings and seeds. Slice the squash crosswise 1/4-inch thick and place the pieces on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper.
Roast the squash until completely tender, slightly caramelized and golden brown, about 30 minutes. Remove from the oven, and let cool for 10 minutes. Once cool, add to the lentils.
While the squash cooks, prepare the dressing: In a small bowl, whisk the olive oil, pomegranate molasses, honey, cumin, cayenne and black pepper. Taste and season to taste with salt.
Sprinkle the feta, scallions and pumpkin seeds over the lentils and squash. Pour 2 to 3 tablespoons of the dressing over the lentils and squash. Serve warm or at room temperature, with the remaining dressing on the side.

LENTIL AND BUTTERNUT SQUASH STEW | RECIPES | WW USA

Lentil and butternut squash stew | Recipes | WW USA image

Pardina lentils from Spain are sometimes labeled Spanish brown lentils. They have a distinctive nutty flavor, creamy texture, and hold their shape well in the slow cooker. Look for them in supermarkets or specialty foods stores. Other types of lentils will work well, too—so use whatever you can easily find—but just note that the texture of your stew may change. Red lentils, for instance, tend to fall apart yielding a thicker, creamier soup base. Save time by buying pre-cut butternut squash.

Provided by WEIGHTWATCHERS.COM

Categories Lunch,Dinner

Total Time 310 minutes

Prep Time 10 minutes

Cook Time 300 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

20 oz Uncooked butternut squash peeled and seeded, cut into 1-in chunks
5 medium Uncooked carrot(s) halved lengthwise and thinly sliced
1.75 cup(s) Fat free reduced sodium vegetable broth warmed
0.75 cup(s) Dry lentils Pardina, French green (lentils de puy), or brown, picked over, rinsed, and drained
1 medium Uncooked onion(s)
3 Tbsp Red-wine vinegar
0.75 tsp Table salt
0.25 tsp Black pepper
1 leaf/leaves Bay leaf
0.5 cup(s) Cilantro chopped
0.333 cup(s) Fresh mint leaves chopped

Steps:

Combine squash, carrots, broth, lentils, onion, vinegar, salt, pepper, and bay leaf in 5- or 6-quart slow cooker. Cover and cook until vegetables and lentils are tender, 4–5 hours on high or 8–9 hours on low.
Discard bay leaf. Stir in cilantro and mint just. Ladle stew evenly into 4 bowls.
Serving size: 1 3/4 cups

Nutrition Facts : Calories 77 kcal

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