LENTILS WITH BUTTERNUT SQUASH AND WALNUTS, from Epicurious
I tripled the recipe to serve a larger group. The cookbook says the recipe can be prepared in 45 minutes or less; if you need to make more, leave more time for all of the chopping. Also, I microwaved the squash til it was easy to peel and slice, and then combined the first two cooking steps.
1 small butternut squash (about 1 pound)
1 large shallot
2 tablespoons olive oil
1 1/2 teaspoons curry powder
1/2 cup walnuts (substituted tamari almonds)
1/3 cup lentils
2 tablespoons chopped fresh cilantro sprigs
fresh lime juice to taste
Preheat oven to 425°F.
Halve, peel, and seed squash and cut into 1/2-inch pieces. Finely chop shallot and in a shallow baking pan toss with squash, oil, curry powder, and salt and pepper to taste until combined well. Bake squash mixture in middle of oven until almost tender, about 15 minutes.
Chop walnuts and sprinkle over squash. Bake squash mixture 10 minutes more, or until walnuts are lightly toasted and squash is tender.
While squash is baking, in a saucepan of boiling water cook lentils until just tender but not falling apart, about 20 minutes. Drain lentils in a sieve and transfer to a bowl.
To lentils add squash mixture, cilantro, lime juice, and salt and pepper to taste and toss until combined well.
Serves 2 as a side dish.
Gourmet
January 1999