Hey friends!
Are you in the mood for something warm and delicious? I’ve got a treat for you!
Today, I’m excited to share my roasted butternut squash with feta recipe.
It’s sweet, savory, and oh-so-satisfying. Plus, it’s super easy to whip up.
Perfect as a side dish or even a light main!
Let’s dive in and get roasting!
Ingredient Substitutions
Lentils can be replaced with quinoa or chickpeas for a different protein source. Both options maintain a similar texture and nutritional profile. Adjust cooking times accordingly, as quinoa cooks faster than lentils. Butternut squash can be substituted with sweet potatoes or pumpkin, offering comparable sweetness and texture. Cooking times may vary slightly, so monitor for doneness. Feta cheese can be swapped with goat cheese or a dairy-free alternative like crumbled firm tofu for those avoiding dairy. Goat cheese provides a similar tangy flavor, while tofu offers a neutral base that absorbs surrounding flavors. If using tofu, consider adding a splash of lemon juice to mimic feta’s acidity. These substitutions maintain the dish’s overall flavor profile while accommodating various dietary needs.
| Preparation Time | 20-30 minutes |
| Cooking Time | 40-50 minutes |
| Total Time | 60-80 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 25-30 g
- Fat: 35-40 g
- Carbohydrates: 70-80 g
Ingredients
- 1/2 cup black or green lentils
- One 3-inch stick of cinnamon
- 4 garlic cloves, peeled and crushed
- Kosher salt to taste
- 1 pound butternut squash
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon black pepper
- 1/4 cup feta cheese, crumbled
- 4 scallions, thinly sliced after trimming
- 2 tablespoons salted roasted pumpkin seeds
- 1/4 cup olive oil or grapeseed oil
- 2 tablespoons molasses made from pomegranate
- 1 tablespoon honey
- 1/2 teaspoon toasted ground cumin
- 1/4 teaspoon ground cayenne pepper
- 1/2 teaspoon black pepper
- Kosher salt to taste
Step 1: Cook the Lentils
Preheat your oven to 400°F (200°C).
Begin by picking through the lentils to remove any debris, then rinse them thoroughly under running water.
Transfer the rinsed lentils to a medium saucepan.
Add cinnamon, garlic, and 1 teaspoon of salt.
Pour in enough water to cover everything by about 1 inch.
Bring the water to a rolling boil over medium-high heat, then reduce the heat to low and let the lentils simmer until they are tender but not mushy, approximately 20 minutes.
Drain the lentils, discard the cinnamon and garlic, and transfer the lentils to a large bowl.
Step 2: Prepare and Roast the Squash
As the lentils cook, focus on preparing the squash.
Begin by trimming and discarding the top and bottom ends.
Peel the squash and cut it in half lengthwise.
Remove and discard the strings and seeds from the inside.
Slice the squash crosswise into 1/4-inch thick pieces.
Lay the pieces on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper.
Roast in the preheated oven until the squash is completely tender, slightly caramelized, and golden brown, about 30 minutes.
Once removed from the oven, allow the squash to cool for 10 minutes before adding it to the bowl of lentils.
Step 3: Prepare the Dressing
While the squash is roasting, prepare the dressing.
In a small bowl, combine and whisk together olive oil, pomegranate molasses, honey, cumin, cayenne, and black pepper.
Taste and adjust the seasoning with salt as needed to suit your preference.
Step 4: Assemble the Salad
Once the squash has cooled and been added to the lentils, sprinkle feta cheese, sliced scallions, and pumpkin seeds over the top.
Drizzle 2 to 3 tablespoons of the prepared dressing over the lentil and squash mixture.
Toss gently to combine.
Step 5: Serve the Dish
This lentil and squash dish can be served warm or at room temperature.
Present the remaining dressing on the side so guests can add extra flavor to their servings as desired.
Enjoy this hearty and flavorful dish!
