Most of the recipes that I share on the blog are things I grew up eating, but some stem from a craving. This roasted butternut squash and lentil dish falls into the latter camp. It’s something that I’ve been eating a lot of lately.
Roasted Butternut Squash with lentils is a very simple vegetarian side dish that celebrates the winter squash and the addition of lentils makes it hearty. Butternut squash is roasted to perfection to bring out its natural sweetness, tossed simply with fresh sage, olive oil, salt, and pepper. The sage leaves crisp up in the oven which adds a great texture.
I use small whole green lentils which are cooked just till they are soft but not mushy. If you are short on time, precooked lentils will work great here. The cooked lentils are dressed with red wine vinegar to add brightness and tons of fresh herbs to add freshness. Fresh dates are tossed in at the end to enhance the sweetness of the squash.
You can easily customize this recipe by replacing the butternut squash with other squashes such as acorn or delicata squash. To make this dish more into a salad, add kale, spinach, or even mixed greens. To make it into a more filling dinner, just add cooked quinoa or other grains. The possibilities are endless, so get as creative as you’d like.
Roasted butternut squash with lentils is great served warm, but even tastes great the next day. This makes for a delicious side for the holidays or alongside warm pita bread as a light meal.
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