I found this recipe while lost in food blog world the other day. I've really been enjoying cooking with butternut squash and more vegetarian dishes so I thought I'd give this one a try today at lunch. Thad and I both really enjoyed the complex flavors in this dish.
Butternut Squash & Lentils with Feta
2 cups cubed butternut squash (reserve seeds)
1 TB olive oil
1/2 tsp sea salt
1/4 tsp cayenne
1/4 cup (dry) french green lentils
1/8 cup slivered almonds
1 red chili, seeded and finely chopped
1 1/2 oz crumbled feta
1 TB lime juice
Wash & dry seeds from butternut squash. Spray baking sheet with canola oil spray, spread out seeds, sprinkle on some salt. Bake at 475 until browned, about 8 minutes. Remove from oven and set aside to cool.
Combine butternut squash, 1 TB olive oil, salt and cayenne. Spread on baking sheet (re-use one seeds were on), roast 20 minutes or until beginning to brown. (mix around halfway through). Set aside in a large bowl to cool.
While squash is roasting, bring a small pot of water to boil and add lentils. Simmer about 25 minutes, until lentils are fully cooked but still have a little pop to them. Drain and set aside.
Toast almonds over med heat in a dry skillet, then add to bowl with squash.
Once everything has cooled, add lentil, chili, feta and lime juice. Gently toss together and serve sprinkled with toasted seeds.
I calculated the nutritional info, per serving: 277 calories, 13g fat, 19 g cholesterol, 830g sodium, 33g carbs, 9g fiber, 2g sugars, 9g protein. High in Vitamin A & C.
I do think that next time I will use only 1 oz feta and 2 tsp of olive oil instead of 1 TB.