{"id":50,"date":"2011-10-30T23:18:37","date_gmt":"2011-10-30T23:18:37","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=50"},"modified":"2011-12-14T19:34:38","modified_gmt":"2011-12-14T19:34:38","slug":"roasted-butternut-squash-with-spiced-lentils-feta-cheese-and-walnuts","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=50","title":{"rendered":"ROASTED BUTTERNUT SQUASH WITH SPICED LENTILS, FETA CHEESE, AND WALNUTS"},"content":{"rendered":"

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The markets are filled with various types of squashes.\u00a0 They are as beautiful to look at as they are to cook.\u00a0 This recipe will fill your kitchen with exotic aromas.\u00a0 You can use pumpkin or sweet potato in place of the squash, or\u00a0 combination of the two.\u00a0 Just remember to keep the weight roughly the same.\u00a0 You can even add a handful of canned chickpeas during the last bit of simmering.\u00a0 Serve with plenty of crusty bread.<\/p>\n

The ingredients – serves 4 generously<\/p>\n

1 1\/2\u00a0\u00a0 cups green lentils, rinsed and drained<\/p>\n

1\/2 cup walnut pieces<\/p>\n

1 butternut squash, peeled, seeded, and cubed<\/p>\n

3 tbsp good quality olive oil<\/p>\n

1 large onion, halved and sliced<\/p>\n

1 small fresh red chile, halved, seeded and sliced<\/p>\n

1 generous\u00a0 tsp ground cumin<\/p>\n

1 generous\u00a0 tsp ground turmeric<\/p>\n

1 generous\u00a0 tsp hot paprika<\/p>\n

1\/2 tsp crushed red pepper flakes<\/p>\n

1 generous tsp coriander powder<\/p>\n

2 tsp of\u00a0 sugar<\/p>\n

2 fat garlic cloves crushed<\/p>\n

14 ounce can of Italian whole peeled tomatoes, smooshed<\/p>\n

l large handful of fresh flat-leaf parsley leaves coarsely chopped<\/p>\n

The juice of half a lemon<\/p>\n

8 oz. feta cheese coarsely chopped<\/p>\n

Sea salt and lots of freshly ground black pepper.<\/p>\n

Preheat oven to 375F.<\/p>\n

Put the lentils in a saucepan with sufficient cold water to cover.\u00a0\u00a0 Add a pinch of salt, bring to a boil, and simmer for 20 – 30 minutes until tender.\u00a0 DO NOT OVERCOOK.\u00a0 Drain and set aside.<\/p>\n

Dry roast the walnuts in a small non-stick skillet set over low heat, until browned.\u00a0 Watch as nuts tend to brown rather quickly.\u00a0 Set aside.<\/p>\n

Arrange the squash cubes on baking sheet, toss with 2 tbsp of the oil, and sprinkle with a little salt.\u00a0 Roast in the preheated oven for 30 – 35\u00a0 minutes until tender.<\/p>\n

Heat the remaining oil in a large saucepan, add the onion, sprinkle with a little salt, and cook over low heat for 30- 35 minutes, until soft.\u00a0 Now add the chile, cumin, turmeric, paprika, garlic, and\u00a0 red pepper flakes and cook, stirring for about a minute<\/p>\n

Add the tomatoes and break them up with your wooden spoon, the sugar, and half the parsley.\u00a0 Simmer, uncovered, for 20 minutes, stirring in the cooked lentils about 5 minutes the end of the cooking time, just to warm through.\u00a0 Taste and adjust the seasoning if necessary.\u00a0 This step should become second nature to you.\u00a0 Always taste, taste, taste when cooking.\u00a0 It is better to add the seasons WHEN you are cooking, then after you’ve finished.<\/p>\n

Add the roasted squash and the other half of parsley, and a generous squeeze of lemon juice.\u00a0 Taste again and adjust the seasoning.\u00a0 Crumble over the goat cheese, add the walnuts and slide under your oven broiler just until the feta cheese starts to brown.\u00a0 This will warm up your squash and give a nice finish to the dish.\u00a0 Serve immediately with plenty of crusty bread.<\/p>\n

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ROASTED BUTTERNUT SQUASH WITH SPICED LENTILS, FETA CHEESE, AND WALNUTS <\/span><\/span><\/td>\n\n
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Recipe Type: Main<\/span><\/div>\n
Author: Mrs Butterfingers<\/span><\/div>\n
Prep time: 1 hour <\/span><\/span><\/div>\n
Cook time: 30 mins <\/span><\/span><\/div>\n
Total time: 1 hour 30 mins <\/span><\/span><\/div>\n
Serves: 4<\/span><\/div>\n
This recipe will fill your kitchen with exotic aromas. You can use pumpkin or sweet potato in place of the squash, or combination of the two.<\/span><\/div>\n
Ingredients<\/div>\n