lentils and butternut squash with chevre
I am having not one, not two, but three meals in honor of Thanksgiving this year. None of which will be on the official day itself. In fact, the first in this series of pants-splitting meals already happened at Pavla and Diana’s apartment. There was roast chicken, a pair of Tofurkey breasts, and tasty homemade side dishes. Every potluck I go to keeps getting better and better. And it wouldn’t be a proper party without a buffet of wine, beer, Christine’s apple-infused vodka, and alcoholic hot cider. Because the holiday season doesn’t start until everyone’s drunk and there’s an impromptu Pavement singalong.
I pitched in with a cake (whose post will come later) and a bowl of lentils with roasted squash I’d been meaning to make since seeing this and this. I used butternut squash and French green lentils, but you could easily swap them for sugar pumpkins or delicata squash (or sweet potatoes, as someone suggested) and black lentils. Happy Early Thanksgiving!
Very rough recipe:
about 1 cup dried French green lentils
2 small butternut squash (mine were about 7 inches long), peeled and cubed
olive oil
about 1 teaspoon ground cumin
about 1 teaspoon paprika (I used sweet paprika, but I wish I had mixed in some hot paprika)
salt and black pepper
for dressing:
1/2 small red onion, finely chopped
salt and black pepper
a few tablespoons of apple cider vinegar and sherry vinegar
a few tablespoons of extra virgin olive oil
handful of chopped mint
handful of chopped parsley
crumbly goat cheese
Bring lentils to a boil in a pot of water. Lower heat and cook until they are done (the only way to know is to eat a few). It should take about 30-40 minutes. Add salt toward the last half of cooking time. Drain and rinse with cold water.
While lentils are cooking, toss squash with a bit of olive oil, spices, salt, and pepper. Spread out on a large baking sheet and roast in a 425-degree oven for about 30-40 minutes, or until they are golden and soft.
Combine dressing ingredients. Toss with lentils, squash, and herbs. Taste and adjust seasonings. Top with goat cheese.
