Lentil and Butternut Squash Salad
Roasted butternut squash added to a lentil salad gives it
a pleasant sweetness and perks up the lentils. This recipe uses only a
little butternut squash that you might have left over from another use.
But I have included directions for roasting a whole squash. So you will
have leftovers if you roast the whole squash for this recipe. Check out
others recipes in this site that use roasted butternut squash:
Butternut Squash Risotto
Thai Butternut Squash Soup
Butternut Squash Tortellini with Sage and Butter Sauce and
This salad can be served warm or at room temperature as an
accompaniment to roast chicken, duck confit, grilled lamb or any other simple
|1 small butternut squash
1/2 cup small French green lentils
2-3 bay leaves (not California bay)
3/4 cup reduced chicken broth
4 TBS chopped red onion
Red wine vinegar and olive oil
- Cut the squash in half, scoop out seeds
with rounded tablespoon and lightly rub skin with oil (to keep moist
during baking). Place cut side down on flat tray lined with aluminum
foil (this saves clean up time). Cook in 350º
oven about 30 minutes. Cool and remove skin.
- Carefully cut 1/3 of
one of the halves into 1/4" cubes and
set aside in a bowl.
Reserve the rest of the squash for other recipes. (The
squash should be hard enough so the cubes retain
their shape when cut. If you overcook the
squash and it has become mushy, you will not
be able to cut it into cubes.) While the squash is warm, add 2 TBS
chopped onion and gently mix into together.
Butternut squash after roasting.
- While the squash is baking,
reduce a standard can of chicken stock down to about
Add the lentils, 2 TBS chopped onion and bay leaves and cover. Cook the lentils,
stirring occasionally, about 20 minutes (or until tender), adding water as
- After the lentils are cooked, remove pan from heat
and while the lentils are still warm, stir in 1-2 TBS red wine vinegar and an equal
amount of olive oil. Season to taste with salt and white pepper.
- Mix warm lentils into the squash cubes, adjusting
seasonings (vinegar, olive oil, salt and pepper) to your taste.
- Serve along side any of the suggested poultry or meats.