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    Roasted Butternate Squash with Lentils and Feta

    clock-icon40 minutes
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    Pixicook editorial team

    Delight your taste buds with this harmonious blend of earthy lentils and sweet, caramelized butternut squash, all brought together with a tangy pomegranate dressing and the creamy touch of feta cheese.

    Ingredients for Roasted Butternate Squash with Lentils and Feta

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Black Or Green Lentils, rinsed

    cups

    Substitute chevron-down

    Cinnamon Stick

    each

    Substitute chevron-down

    Garlic Clove, peeled, smashed

    each

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    Butternut Squash, peeled, seeded, and sliced

    0 lb

    Substitute chevron-down

    Extra Virgin Olive Oil

    tablespoons

    Substitute chevron-down

    Black Pepper, ground

    teaspoons

    Substitute chevron-down

    Feta Cheese, crumbled

    cups

    Substitute chevron-down

    Scallions, trimmed, thinly sliced

    each

    Substitute chevron-down

    Roasted Salted Pumpkin Seeds

    tablespoons

    Substitute chevron-down

    Grapeseed Oil

    cups

    Substitute chevron-down

    Pomegranate Molasses

    tablespoons

    Substitute chevron-down

    Honey

    tablespoons

    Substitute chevron-down

    Ground Cumin, toasted

    teaspoons

    Substitute chevron-down

    Ground Cayenne

    teaspoons

    Substitute chevron-down

    How to Make Roasted Butternate Squash with Lentils and Feta

    1. Cook Lentils

    Rinse lentils under cold water to remove any debris. Place them in a medium saucepan along with the cinnamon stick, smashed garlic cloves, and a pinch of kosher salt. Cover the lentils with water, bring to a boil, then reduce to a simmer. Cook gently for about 20 minutes or until they are tender but still hold their shape. Once done, drain the lentils and discard the cinnamon stick and garlic. The lentils will absorb the subtle flavors of the aromatics during cooking, enhancing their natural nuttiness.

    2. Prepare Butternut Squash

    Preheat your oven to 425°F (220°C). Trim the ends off the squash, peel it, and then cut it in half lengthwise. Remove the seeds and slice the squash into 1/2-inch thick pieces. Toss these slices with olive oil, a good pinch of salt, and black pepper until well-coated. Spread out on a baking sheet in a single layer and roast in the preheated oven for about 30 minutes, until the edges of the squash are caramelized and the flesh is fork-tender.

    3. Make Pomegranate Dressing

    Whisk together olive oil or grapeseed oil, pomegranate molasses, honey, toasted ground cumin, ground cayenne, and a pinch of salt and pepper in a small bowl until the ingredients emulsify into a dressing that is both tart and sweet, with a hint of spice.

    4. Assemble the Dish

    Place the warm, drained lentils and roasted butternut squash in a large serving bowl. Add the crumbled feta and thinly sliced scallions. Sprinkle over the pumpkin seeds. Drizzle your pomegranate dressing over the top and gently toss everything together, ensuring each bite is coated in the dressing and the flavors are well distributed.


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