Sandy's Recipe Box : Roasted Butternut Squash + Lentils

From the desk of our nutritionist, Sandy, here's a great winter recipe that can be served up warm or cold. A hearty blend of butternut squash and french lentils, the zesty flavour in this recipe will stay with you long after your last forkful goes down.

Each tasty bite is packed with antioxidants, fiber, and nutritious fats that will leave you hungering for more. When Sandy brought this in for a taste test on Friday, the practitioners and patients couldn't get enough of it!

Roasted Butternut Squash & Lentils

From Nutrition Action Health Letter (CSPI, December 2011)

• 1 cup French lentils
• 500 g butternut squash, cut into ½” cubes
• 4 tbsp extra virgin olive oil, divided
• 2 tbsp whole-grain Dijon mustard
• 1 tbsp red wine vinegar
• 2 tbsp minced red onion
• 1 tsp honey
• ½ tsp salt
• Freshly ground black pepper
• ¼ cup chopped walnuts

Great warm or cold.  To keep the flavour intense, don’t add the dressing until you’re ready to serve the dish.

Preheat the oven to 400 degrees F.  In a large pot, bring the lentils and enough water to cover by 2” to a boil.  Simmer just until tender, 18-20 minutes.  Drain and return to the pot.  Cover and keep warm.

Meanwhile, toss the butternut squash in 1 Tbs. of the oil.  Roast on a rimmed baking sheet until tender, about 15 minutes.  Whisk together the mustard, vinegar, onion, honey and remaining olive oil.  Gently toss with the lentils and squash.  Season with up to ½ tsp of salt and plenty of pepper.  Sprinkle with the walnuts.

Serves 4