Best Lentils With Butternut Squash And Walnuts Recipes

Lentils with Butternut Squash image

Provided by Robyn Kalajian

Time 55m

Number Of Ingredients 6

½ cup dried brown lentils
2 cups butternut squash, cut into 1/2-inch cubes (1- 10 oz. package frozen butternut squash cubes, defrosted, can be substituted)
1 onion (thinly sliced)
3 Tbsp. olive oil
Salt and pepper (to taste)
3 Tbsp. parsley (finely chopped, optional - for garnish)

Steps:

Sort through the lentils, removing any unwanted particles. Rinse the lentils in a colander and place them in a medium-sized pot. Add water so that it comes up 1-inch over the top of the lentils. Bring to a boil. Reduce heat, partially cover the pot and simmer for about 30 minutes, stirring now and then, adding more water, as needed. Once lentils are tender, remove from heat and drain any excess liquid. Set lentils aside in the pot.

Lentils with Butternut Squash and Walnuts image

Yield Serves 2 as a side dish

Number Of Ingredients 8

1 small butternut squash (about 1 pound)
1 large shallot
2 tablespoons olive oil
1 1/2 teaspoons curry powder
1/2 cup walnuts
1/3 cup lentils
2 tablespoons chopped fresh cilantro sprigs
fresh lime juice to taste (optional)

Steps:

Preheat oven to 425°F.
Halve, peel, and seed squash and cut into 1/2-inch pieces. Finely chop shallot and in a shallow baking pan toss with squash, oil, curry powder, and salt and pepper to taste until combined well. Bake squash mixture in middle of oven until almost tender, about 15 minutes.
Chop walnuts and sprinkle over squash. Bake squash mixture 10 minutes more, or until walnuts are lightly toasted and squash is tender.
While squash is baking, in a saucepan of boiling water cook lentils until just tender but not falling apart, about 20 minutes. Drain lentils in a sieve and transfer to a bowl.
To lentils add squash mixture, cilantro, lime juice, and salt and pepper to taste and toss until combined well.