Butternut Squash With Spiced Lentils & Feta
This recipe combines the earthy flavors of roasted butternut squash with the nuttiness of Puy lentils and the tanginess of feta cheese. Aromatic spices like cumin, cinnamon, and paprika add depth to the dish, while pine nuts and fresh herbs bring a delightful crunch and freshness. Finished with a drizzle of lemon juice and juicy pomegranate seeds for a burst of color and flavor, this dish is a hearty and satisfying meal that is sure to impress your taste buds.
— Constant Cookbook
Ingredients
- 3 small butternut squash , about 600g each
- olive oil
- 150g Puy lentils
- 3 onions , peeled, halved and thinly sliced
- 3 garlic cloves peeled and finely chopped
- 3 tsp cumin seeds
- 3 tsp ground cumin
- 3 tsp ground cinnamon
- 1½ tsp sweet paprika
- a pinch cayenne pepper
- 225g feta cheese , crumbled
- 60g pine nuts
- 3 tbsp chopped mint
- 3 tbsp chopped flat-leaf parsley
- 1 lemon , juiced
- seeds from ½ pomegranate
Instructions
- Heat the oven to 200C/180C fan/gas 4. Toss the butternut squash with 1 tbsp olive oil, garlic clove, thyme leaves and seasoning. Roast for 25-30 mins or until tender.
- Mix together the balsamic vinegar, ½ tbsp olive oil, the wholegrain mustard and 1-2 tbsp water. Drain the puy lentils in water and toss with the dressing, red onion, spinach and cherry tomatoes.
- Divide the lentils between four plates. Top with the squash, then crumble over Cheshire cheese and pumpkin seeds.
Yield
Serves 6
Nutrition
- Calories: 304 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 41 grams carbohydrates
- Sugar Content: 15 grams sugar
- Fiber Content: 13 grams fiber
- Protein Content: 15 grams protein
- Sodium Content: 0.4 milligram of sodium
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