Taste and season to taste with salt. Ingredients: 1 cup uncooked puy lentils 2/3 to 1/2 butternut squash depending on size 1 tbsp coconut butter 1/2 tsp cumin powder 1 tsp fennel seeds 1/2 red onion finely sliced bunch of fresh parsley – chopped juice 0f 1/2 lemon sea salt to taste. Cover and simmer for about 40 minutes until the lentils are soft. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op. Having a small, intimate Thanksgiving dinner? Arrange the squash in a single layer on a rimmed baking sheet and roast on the lower rack until well browned and tender, about 20 to 25 minutes, stirring halfway through roasting. While the butternut squash is in the oven, drain the water off the lentils, rinse again, place back in the pan and cover with water. Lentils, pumpkin seeds, and butternut squash are great for the gut. comforting vegetarian main! Transfer to a serving platter and sprinkle with the pumpkin seeds or pepitas. Combine 1/4 cup olive oil, sherry vinegar, mustard, 1 teaspoon salt, and 1/2 teaspoon black pepper in a small container or mixing bowl and whisk to combine. Toss the warm lentils with dressing, then add squash and mushrooms. Easy, Finally, a recipe that you can make days before Th, Quick and easy ROASTED GARLIC GREEN BEANS is a sim, Easy vegetarian CORNBREAD STUFFING is the perfect, Festive CRANBERRY PISTACHIO BISCOTTI are perfectly. Stir in the 4 cups of water. Preheat oven to 425 F. On a large rimmed baking sheet add the butternut squash cubes, 3 tablespoons olive oil, 1 tablespoon salt, 2 teaspoons black pepper and 1 tablespoon chili powder. Serve warm or at room temperature. Serve topped with arugula micro greens (I added a handful to each finished plate) and lemon wedges on the side. *If short on time, buy butternut squash that’s already peeled and chopped in your produce department. 1 butternut squash, cut into bite size chunks; 2 400g cans puy lentils in water, or equivalent weight in rice; 1 tablespoon olive oil; 1 garlic clove, crushed (leave out if following FODMAP) Bake for 30-40 minutes. On a big plate arrange spinach leaves which you drizzled with some olive oil, When very hot, add mushrooms and leave untouched for about 3-4 minutes. Toss to coat the squash. In a medium bowl, dissolve 1 teaspoon of the sea salt in the soaking water. Combine the lentils, ginger, turmeric, onion, water, and salt to taste in a medium saucepan and bring to a boil. 2 pounds kabocha or butternut squash, peeled and cut in small dice (about 3 cups peeled and diced, weighing 1 1/2 to 1 3/4 pounds), or 1 large acorn squash, cut in half* Add the parsley and onion. Splendid Table Co-op members will get exclusive content each month and have special opportunities for connecting with The Splendid Table team. It's a community of like-minded individuals who love good food, good conversation and kitchen companionship. Donate today for as little as $5.00 a month. Log in, Warm Lentil Salad with Butternut Squash and Shiitake Mushrooms, This warm lentil salad with butternut squash and shiitake mushrooms is the. Ingredients. 1. In a large bowl, whisk together the mustard, the remaining oil, and the remaining vinegar. Drain well. Continue cooking until mushrooms are caramelized, about 3 minutes more. In a saucepan over medium heat, combine the lentils, 1 tablespoon of the oil, the garlic, coriander, cumin, ginger, and cinnamon; cook until fragrant, about 1 minute. And, when you donate, you'll become a member of The Splendid Table Co-op. Citrus with Meyer Lemon Dressing and Shaved Fennel, Wilted Spinach with Fennel, Apple and Pistachio Butter, Discovering Thanksgiving with Four American Chefs, Donate today for as little as $5.00 a month. All the spices in this dish boost our immunity, too. « The Best and Juiciest Roast Turkey Ever, Freezer-Friendly Vegetarian Breakfast Quesadillas ». Butternut Squash and Puy Lentil Warm Salad. 1 cup dried black lentils, picked over and rinsed, 1 pound butternut squash, peeled, seeded, and cut into 1/2-inch pieces*, 5 tablespoons extra-virgin olive oil, divided, 1 tablespoon raw pumpkin seeds, toasted, or pepitas. Ingredients. You can serve it with roasted chicken or salmon, but I love how completely satisfying it is on its own. Meanwhile, make the dressing. Toss the cubed squash, sliced onion and unpeeled garlic with oil, salt and pepper and spread them on a baking sheet.