Lentil and Butternut Squash Salad

(Serves 2)

Roasted butternut squash added to a lentil salad gives it a pleasant sweetness and perks up the lentils.  This recipe uses only a little butternut squash that you might have left over from another use.  But I have included directions for roasting a whole squash.  So you will have leftovers if you roast the whole squash for this recipe.  Check out others recipes in this site that use roasted butternut squash:

Butternut Squash Risotto  http://www.sundaysupper.com/butternu.htm
Thai Butternut Squash Soup  http://www.sundaysupper.com/buttsoup.htm

Butternut Squash Tortellini with Sage and Butter Sauce and Walnuts http://www.sundaysupper.com/torte.htm

This salad can be served warm or at room temperature as an accompaniment to roast chicken, duck confit, grilled lamb or any other simple grilled meat.

1 small butternut squash
1/2 cup small French green lentils
2-3 bay leaves (not California bay)
3/4 cup reduced chicken broth

4 TBS chopped red onion
Red wine vinegar and olive oil
 

Preparation:

  • Cut the squash in half, scoop out seeds with rounded tablespoon and lightly rub skin with oil (to keep moist during baking). Place cut side down on flat tray lined with aluminum foil (this saves clean up time). Cook in 350 oven about 30 minutes. Cool and remove skin.
     
  • Carefully cut 1/3 of one of the halves into 1/4" cubes and set aside in a bowl.  Reserve the rest of the squash for other recipes.  (The squash should be hard enough so the cubes retain their shape when cut. If you overcook the squash and it has become mushy, you will not be able to cut it into cubes.) While the squash is warm, add 2 TBS chopped onion and gently mix into together.

Butternut squash after roasting.
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