Last weekend I bought a Hokkaido squash, my favorite winter squash, and it has been sitting around on my counter since then.  I kept on going back and forth about what I should do with it. Flipping though the October issue of Bon Appétit, I found a recipe I wanted to make, but decided to make some changes. The main ingredients were lentils and pumpkin, both of which I like.

 

Lentils and Squash with Feta

Note: I ate this at room temperature like a salad, but it would be equally good as a side to grilled or roasted chicken or fish.

Ingredients:

3/4 cup lentils (I used small green ones)

1/2 Hokkaido squash, cut into chunks

3 Tbs olive oil

1 tsp ground cumin

1/4 - 1/2 tsp chipotle powder

fleur de sel

1 cup crumbled feta

2 Tbs balsamic vinegar

 

 

Preheat oven to 190° C. Place lentils in a bowl, cover with water and soak for 10 min, drain. Place lentils in a pot and add 1.5 cups cold water. Bring to a boil and cook lentils in simmering water until tender, about 30-40  minutes.

Cool slightly.

 

Place squash in bowl and toss with 2 tablespoons oil, cumin, chipotle powder, and salt. Place squash on a baking sheet and roast until tender about 30 minutes. Stir several times to avoid sticking.

Cool slightly.

 

Combine lentils and squash and check for salt. (Remember, the feta will be salty.) Add the balsamic vinegar and 1 Tbs olive oil. Add the feta and toss.