Saturday 28 January 2012

Warm Butternut Squash, Sweet Potato and Lentil Salad

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I love sweet vegetables, butternut squash being one of my favourites. So when I saw a recipe for Squash, Sweet Potato and Lentil Salad on We Don't Eat Anything With A Face a couple of weeks ago I bookmarked it straight away. Sweet vegetables, warm spices, earthy lentils and salty cheese, what more could I want?

Lucy and Yuri liked it, too.

The other great thing about this recipe is that it fits in perfectly with my focus on keeping the budget in check by concentrating on frugal but not boring food. Not only are non of the ingredients overly pricy, but it's a perfect meal for left-over lunches, as it can be served warm for dinner and cold for lunch the next day.

The salad leaves start wilting when you top them with the warm squash, sweet potatoes and lentils. So if you are not planning on eating it all and do want to save some left-overs for the next day, just take some out and set it aside before serving the rest on a bed of salad leaves. You can then add more greens the next day to avoid wilted, limp salad leaves spoiling your meal. Or like me serve the salad leaves in a seperate bowl and let everyone assemble it on their plates at the table.


Here is my slightly adapted version...

Warm Butternut Squash, Sweet Potato and Lentil Salad
(serves 4 as a main/8 as a side)

400g butternut squash, peeled and cut into 1 inch chunks
400g sweet potato, peeled and cut into 1 inch chunks
50g dried puy lentils, brown lentils, green lentils or beluga lentils
1/2tsp fennel seeds
1tsp cumin seeds
1tsp smoked paprika
a pinch of cayenne pepper
1tbsp fresh mint, chopped
1tbsp fresh coriander (cilantro), chopped
3tbsp olive oil
1 1/2tbsp balsamic vinegar
100g soft goats cheese, crumbled.
rocket, spinach and watercress leaves to serve

Preheat your oven to 190C/Gas 5.

Heat 3 tbsp olive oil in a large baking dish.

Add the spices, butternut squash and sweet potato and stir to mix well, making sure the squash and potatoes are properly coated with the oil and spices.

Roast for 35-40 minutes, turning once, until soft and and beginning to caramelise.

Whilst the veg is in the oven, boil your lentils in salted water. Timings vary depending on which lentils you use. Check the packaging for timings.

Drain and set aside to cool a little. Add the balsamic vinegar and stir.

Allow the vegetables to cool for 10 minutes or so as well, before adding the lentils.

Serve warm (or cold) on a bed of salad leaves.

Top with crumbled soft goats cheese.



Marie Rayner said...

That looks fantastically delicious Sylvie!! I sometimes have problems digesting lentils, but I do love them. Butternut Squash is one of my favourite things!

Lisa @FacelessFood said...

I'm glad you liked the recipe!

Karen S Booth said...

LOVELY recipe and stunning photo Sylvie, this is my kind of food!