Recipes

Roasted Butternut Squash, Lentil and Goat Cheese Salad

Written on January 06, 2010

Yeild- Makes 6 servings

3/4 c. French Green Lentils

6 C 1" pieces peeled seeded butternut squash

3 TBS Olive Oil, divided

1 tsp ground cumin

1 tsp hot smoked Spanish paprika (you can use regular)

1/2 tsp sea salt

4 cups baby arugula or mixed baby greens

1 c soft goat cheese, crumbled

t TBSP red wine vinegar

Place lentils in small bowl. Cover with cold water and soak 10 minutes; drain.

Cook lentils in boiling, salted water until tender but firm, about 30 minutes. Drain lentils, rinse under cold water, drain.

Preheat oven to 375. Place squash in large bowl and toss iwth 2 TBS oil, cumin, paprika and sea salt. Arrange in single layer o baking sheet; roast 20 minutes. Turn squash over. Roast until tender, 10-15 minutes. Cool.

Combine lentils, squash and oil from baking sheet with arugula, half of the goat cheese, vinegar and 1 TBS oil. Season with salt and pepper. Divide among plates (or serve in large plate) sprinkle remaining cheese on top.

(From Sur La Table Cooking Class)