Roasted Butternut Squash and Lentil Salad

Name: Roasted Butternut Squash and Lentil Salad
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 1 kilograms butternut squash (about , peeled and cut into 1/2-inch dice; 118 milliliters coarsely chopped cilantro; 2 teaspoons cumin seeds; 59 milliliters green lentils; 1 teaspoon grated fresh ginger; 2 teaspoons ground cardamom; 2 Tbsps fresh lemon juice; 1 pinch Pinch of freshly grated nutmeg; 59 milliliters extra-virgin olive oil; 2 mediums onions, coarsely chopped; 1 parsnip—peeled, halved lengthwise and sliced 1/4 inch thick; 4 servings Salt and freshly ground pepper; 1 small shallot, peeled; 113 grams 3/4 cup walnuts (about; 237 milliliters water

Roasted Butternut Squash and Lentil Salad is a gluten free and vegan side dish. One serving contains 524 calories, 11g of protein, and 33g of fat. This recipe serves 4. This recipe covers 33% of your daily requirements of vitamins and minerals. Head to the store and pick up nutmeg, ginger, lemon juice, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

Instructions

Preheat the oven to 42

Equipment you will use

Oven

In a small skillet, toast the cumin seeds over moderate heat until fragrant, about 2 minutes.

Ingredients you will need

Cumin Seeds

Toast

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Frying Pan

Transfer to a spice grinder and let cool, then finely grind. On a large rimmed baking sheet, toss the butternut squash with the parsnip, onions, ground cumin, cardamom, ginger, nutmeg and 2 tablespoons of the olive oil. Season with salt and pepper. Roast for about 35 minutes, stirring once, or until the squash and parsnip are tender and lightly browned. Leave the oven on.

Ingredients you will need

Squash

Salt And Pepper

Ground Cumin

Olive Oil

Cardamom

Parsnip

Ginger

Nutmeg

Onion

Equipment you will use

Baking Sheet

Oven

Meanwhile, in a small saucepan, combine the lentils with the water, shallot and bay leaf and bring to a boil. Reduce the heat to low and simmer until tender, about 25 minutes.

Ingredients you will need

Bay Leaves

Lentils

Shallot

Water

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Sauce Pan

Drain off any liquid; discard the bay leaf and shallot and season the lentils with salt and pepper.

Ingredients you will need

Salt And Pepper

Bay Leaves

Lentils

Shallot

In a pie plate, toast the walnuts in the oven for 5 to 7 minutes, or until fragrant.

Ingredients you will need

Walnuts

Toast

Equipment you will use

Oven

Let cool, then coarsely chop. In a small bowl, mix the cilantro with the lemon juice and the remaining 2 tablespoons of olive oil. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice