Roasted Butternut Squash and Lentil Salad Recipe

Name: Roasted Butternut Squash and Lentil Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons cumin seeds; 1 butternut squash (about 2 1/4 pounds), peeled and cut into 1/2-inch dice; 1 parsnippeeled, halved lengthwise and sliced 1/4 inch thick; 2 medium onions, coarsely chopped; 1 1/2 teaspoons ground cardamom; 1 teaspoon grated fresh ginger; Pinch of freshly grated nutmeg; 1/4 cup extra-virgin olive oil; Salt and freshly ground pepper; 1/4 cup green lentils; 1 cup water; 1 small shallot, peeled; 1 bay leaf; 3/4 cup walnuts (about 1/4 pound); 1/2 cup coarsely chopped cilantro; 2 tablespoons fresh lemon juice

Servings: persons

1 1/2 teaspoons cumin seeds
1 butternut squash (about 2 1/4 pounds), peeled and cut into 1/2-inch dice
1 parsnippeeled, halved lengthwise and sliced 1/4 inch thick
2 medium onions, coarsely chopped
1 1/2 teaspoons ground cardamom
1 teaspoon grated fresh ginger
Pinch of freshly grated nutmeg
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
1/4 cup green lentils
1 cup water
1 small shallot, peeled
1 bay leaf
3/4 cup walnuts (about 1/4 pound)
1/2 cup coarsely chopped cilantro
2 tablespoons fresh lemon juice

1
Preheat the oven to 425.
2
In a small skillet, toast the cumin seeds over moderate heat until fragrant, about 2 minutes.
3
Transfer to a spice grinder and let cool, then finely grind.
4
On a large rimmed baking sheet, toss the butternut squash with the parsnip, onions, ground cumin, cardamom, ginger, nutmeg and 2 tablespoons of the olive oil.
5
Season with salt and pepper.
6
Roast for about 35 minutes, stirring once, or until the squash and parsnip are tender and lightly browned.
7
Leave the oven on.
8
Meanwhile, in a small saucepan, combine the lentils with the water, shallot and bay leaf and bring to a boil.
9
Reduce the heat to low and simmer until tender, about 25 minutes.
10
Drain off any liquid; discard the bay leaf and shallot and season the lentils with salt and pepper.
11
In a pie plate, toast the walnuts in the oven for 5 to 7 minutes, or until fragrant.
12
Let cool, then coarsely chop.
13
In a small bowl, mix the cilantro with the lemon juice and the remaining 2 tablespoons of olive oil.
14
Season with salt and pepper.
15
In a large bowl, toss the roasted vegetables with the lentils, walnuts and dressing and serve.

502

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 teaspoons cumin seeds, 1 butternut squash (about 2 1/4 pounds), peeled and cut into 1/2-inch dice, 1 parsnippeeled, halved lengthwise and sliced 1/4 inch thick, 2 medium onions, coarsely chopped, and more.

Yes, Roasted Butternut Squash and Lentil Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Butternut Squash and Lentil Salad

How did you like this recipe?

Frequently Asked Questions