2 hours ago
Monday, November 30, 2015
This is the meal I choose when my husband is not home for dinner.
A simple dish to make, using spicy harissa paste which I love, and my favorite squash, delicata.
Henry's comment lately is that he is "squashed out". His request: "could I please not make anymore dishes with squash for a while?"
Ok, so I will make squash when he is not home.
This dish is pretty spicy, so if you are not a spice girl (or boy), then maybe change the dressing around a bit and use less harissa.
I cut the dressing recipe in half, because I was only using 1 squash.
You can use brown or green lentils, but lately, I love Idaho Black Beluga lentils the best, which I order directly from the company.
Here's how to make this lovely vegetarian meal.
Roasted Delicata Squash w/ Harissa & Lentils: (adapted from Local Haven) serves 2
1 tbsp harissa paste
1 garlic clove, minced
1/4 cup olive oil
1 tsp ground cumin
1/4 cup maple syrup
salt + pepper
1 delicata squash, halved, seeded, and cut into 1/2" wedges
1 cup dried lentils
2 cups water
pinch of salt
2 tablespoons olive oil
1/2 cup full fat whole yogurt or greek yogurt
1/4 cup fresh mint, shredded
Make the dressing and whisk with a fork. Set aside.
Wash and drain the lentils and cook for about 20-30 minutes in salted boiling water.
Drain and mix w/ olive oil some of the dressing.
Slice and seed the squash, I use a melon baller to make life easy.
Lay on a parchment lined baking sheet and brush with the dressing.
Roast in a 400F oven for 20-25 minutes, turning once.
Serve the roasted squash over the lentils.
Spoon some Greek yogurt (this cuts the heat and makes the dish even better) over everything and sprinkle with fresh mint.