Roasted Delicata Squash w/ Harissa & Lentils

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.

Delicious!