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Roasted Butternut Squash With Lentils and Stilton
Ingredients
  • 1 large butternut squash peeled and cut into wedges
  • 2 red onions peeled and cut into wedges
  • 3 T. olive oil
  • 1/2 C. fresh sage leaves
  • Salt and black pepper
  • 3 C. cooked lentils I used Beluga but the recipe called for Puy
  • 1 large lemon zested to get 2 t. zest and juiced to get 2 t. juice
  • 1 garlic clove crushed
  • 1/4 C. parsley leaves roughly chopped
  • 14 C. mint leaves roughly chopped
  • 1/2 C. tarragon leaves roughly chopped
  • Garnish with crumbled Stilton or gorgonzola cheese
  • Garnish with chopped parsley and a drizzle of extra-virgin olive oil
Instructions
  1. Preheat oven to 450 degrees F.
  2. Prepare squash and onions and toss together with 2 T. olive oil, sage leaves, 3/4 t. salt and pepper in a large bowl. (I substituted a generous pinch of dried sage leaves.) Line a large rimmed baking sheet with parchment paper. Spread the squash/onion mixture out on the parchment-lined baking sheet. Roast vegetables for 25 to 30 minutes or until the squash is tender and beginning to brown. Remove from oven and allow the mixture to cool.
  3. If you are going to use dried lentils, rinse them and add them to a pan of water to cover. Bring the water to a boil. Once the water is at a boil, lower the stove temperature to medium and simmer the lentils until they are tender but not mushy. This will take around 20 minutes. Drain and set the lentils aside to cool slightly. Alternatively, you can buy prepared lentils at markets like Trader Joe's.
  4. In a large bowl, mix the lemon zest, lemon juice, garlic, parsley, mint, tarragon and remaining 1 T. oil. (I didn't have fresh tarragon and omitted it.) Salt to taste. Add the cooked lentils to the bowl and mix. Add the squash/onion mixture to the lentils and stir gently.
  5. Arrange the squash/lentil salad attractively on a serving plate. Sprinkle crumbled cheese over the salad and drizzle with a bit of extra-virgin olive oil. Serve warm or at room temperature.