Spicy Squash Salad With Lentils And Goat Cheese

Name: Spicy Squash Salad With Lentils And Goat Cheese
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 946 milliliters baby arugula (I skipped this); 118 milliliters Roasted seeds (about from your butternut squash (optional; see note above); 1 teaspoons coarse salt; 177 milliliters black or green lentils; 237 milliliters soft crumbled goat cheese; 1 teaspoon ground cumin; 59 milliliters thinly sliced mint leaves (optional; I used this, but added it after I took a photo); 3 Tbsps olive oil, divided; 1 teaspoon hot smoked Spanish paprika; 1 Tbsp red wine vinegar, plus additional to taste; 1 liters peeled, seeded and cubed butternut squash or sugar pumpkin (1-inch cubes) (from about a 2-poudn squash)

Spicy Squash Salad With Lentils And Goat Cheese might be just the main course you are searching for. This recipe makes 6 servings with 284 calories, 15g of protein, and 16g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. If you have baby arugula, green lentils, olive oil, and a few other ingredients on hand, you can make it. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Preheat oven to 400F. Toss squash or pumpkin cubes with 2 tablespoons oil, cumin, paprika and salt. Arrange in a single layer on baking sheet and roast 20 minutes. Flip pieces and roast for an additional 10 to 15 minutes, until tender. Cool.Meanwhile, soak lentils for 10 minutes in a small bowl, then drain. Cook lentils in boiling salted water until tender but firm, about 30 minutes. Rinse with cold water, then drain and cool.

Ingredients you will need

Lentils

Paprika

Pumpkin

Squash

Cumin

Water

Salt

Cooking Oil

Equipment you will use

Baking Sheet

Bowl

Oven

Combine lentils, pumpkin, any oil you can scrape from the baking sheet (I didnt get enough for this to be worth it) with arugula, if using, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper and extra vinegar, if desired (we felt it needed it). Divide among plates and pass with remaining goat cheese to sprinkle.* I swapped half with sweet (not hot) smoked paprika to make sure it didnt get too spicy for a 13 month-olds tastes. If you dont have either on hand, there are ways to approximate this smoky/spiciness with what you have in your pantry, such as mixing some regular paprika with a ground chipotle powder or another smoky spice, and then a pinch of cayenne for extra heat.See more: Beans, Fall, Photo, Salad, Thanksgiving, Vegetarian, Winter Squash

Ingredients you will need

Ground Cayenne Pepper