Black Lentil and Butternut Squash with Provencal Vinaigrette / Sarah Crowder / Katie Workman / themom100.com
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Black Lentil and Butternut Squash with Provencal Vinaigrette

Black lentils and bright orange squash provide dramatic color contrast.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Side Dish
Cuisine: French
Servings: 8 People
Calories: 228.92kcal
Author: Katie Workman

Ingredients

  • 1 butternut squash
  • 2 tablespoons olive oil divided
  • Kosher salt and freshly ground pepper to taste
  • 2 cups black lentils
  • 3 tablespoons rice vinegar
  • 1 teaspoon Sriracha sauce or to taste
  • 2 anchovies rinsed and mashed to a paste with a fork
  • 2 teaspoons minced fresh thyme leaves
  • 2 teaspoons Dijon mustard
  • Fresh thyme sprigs to garnish, optional

Instructions

  • Preheat the oven to 400°F. Bring a large pot of salted water to a boil.
  • Peel the butternut squash well (this often take a couple of passes with a vegetable peeler to get to the bright orange flesh), then trim the top and bottom off. Cut the squash in half vertically and use a large spoon to scoop out the seeds and stringy bits. Slice the squash into slices about two inches in each direction, and ¼-inch thick.
  • Place the squash on a rimmed baking sheet and toss it with 1 tablespoon of the olive oil. Season with salt and pepper and spread it out on the baking sheet so that it is mostly in a single layer. Roast the squash for about 20 minutes until tender, and perhaps slightly browned in a spot or two.
  • While the squash is roasting, add the lentils to the boiling water or broth. Return to a boil, then adjust the heat so that the liquid is at a simmer, and simmer uncovered for about 20 to 25 minutes until the lentils are tender but not mushy. Drain and spread out on a platter or baking sheet to cool slightly.
  • While the squash and lentils are cooking, in a small container add the remaining tablespoon olive oil, rice vinegar, Sriracha, anchovy paste, thyme, Dijon mustard, and salt and pepper to taste. Cover and shake to blend well.
  • When the lentils and squash have finished cooking, let them cool to warm or room temperature. Place them in a bowl, and drizzle the dressing over. Gently toss so that they are well coated, and transfer to a serving platter. Garnish with the thyme sprigs if desired and serve warm or at room temperature.

Nutrition

Calories: 228.92kcal | Carbohydrates: 36.16g | Protein: 13.23g | Fat: 4.1g | Saturated Fat: 0.52g | Cholesterol: 0.6mg | Sodium: 35.43mg | Potassium: 330mg | Fiber: 11.99g | Sugar: 2.08g | Vitamin A: 9989.38IU | Vitamin C: 22.96mg | Calcium: 78.5mg | Iron: 4.56mg