Butternut Squash and Lentils

A quick and dirty post about a quick and dirty recipe.

Well, minus the dirty part, more or less.

Staunchly holding on to winter foods is something I've already admitted to. I can't help it. It's a simple and accepted way through which I can express my stubbornness (which is often dying to express itself in less than desirable ways.)

This recipe though, is a fully desirable manifestation of seasonal stubbornness.

I do admit, however, that it's time to say farewell.

So goodbye squash, adios chili con carne, á bientôt pomegranates, ahoj venison gulaš stews, sayonara spicy noodly soups, ciao chestnuts, aloha blood oranges, auf wiedersehen mulled wine (ugh, this last one is especially painful.)

See y'all later alligators!

Continue to Recipe...

Butternut Squash and Lentils

Adapted from Gourmet (January 1999)

Serves 4

Eat with Riesling or Grüner Veltliner (Veltlínské zelené in Czech)

2/3 cup (135g) dried lentils

2 small butternut squash

3 large shallots

4 Tb olive oil

3 tsp curry powder

salt/pepper

1 cup (100g) chopped almonds

a bunch of fresh cilantro

basmati rice

Unless you're fantastic at pre-planning and actually soaked the lentils the night before, get them going now. Bring them to boil in pot of water, and reduce to low heat after boiling. Cover and let simmer for the next 35-45 minutes. By that time, everything will be ready.

Cut in half, then peel the squash (don't try to peel it whole - way to slippery and no good grip.) Toss out the seeds and cube into bite-sized hunks. Mince the shallots. Toss together in a baking pan with high sides. Coat with olive oil and sprinkle curry over all. Salt and pepper. Top with the chopped almonds. Roast at 425°F/220°C for 35 minutes. Get your rice cooking.

When squash is soft, lentils should be soft (but with a firm bite) as well. Add them in to the pan. Serve over rice with a good scattering of cilantro.

Dobrou Chut'/ Enjoy.

-- Jo