Lentils with Butternut Squash & Walnuts

Serves 4

1 small butternut squash (about 1 pound)
1 large shallot
2 Tbsp. olive oil
½ tsp. curry powder
salt & pepper, to taste

1/2 cup walnuts

1/3 cup lentils
1 ½ cups water

fresh lime juice, to taste
salt & pepper, to taste

Preheat oven to 425°F.

Halve, peel, and seed squash and cut into 1/2-inch pieces. Finely chop shallot and in a shallow baking pan toss with squash, oil, curry powder, and salt and pepper to taste until combined well. Bake squash mixture in middle of oven until almost tender, about 15 minutes.

Chop walnuts and sprinkle over squash. Bake squash mixture 10 minutes more, or until walnuts are lightly toasted and squash is tender.

While squash is baking, add lentils and water to a pot and bring to a boil, then reduce heat and simmer, partially covered, until lentils are just tender, 12 to 20 minutes. Drain lentils in a sieve and transfer to a bowl.

To lentils add squash mixture, lime juice, and salt and pepper to taste and toss until combined well.

Serve warm.

© Sally Bernstein, 2008

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