Orange foods is the recipe redux topic this month and I could not love it more. This is my favorite time of year! Love the beautiful leaves on the trees, the perfect weather, and the amazing fall produce. I’ve been waiting to make a butternut squash salad, so here you have it.
I’m a pretty simple eater but I’m big on flavor, so this dish is flavorful and…simple. Of course you can always jazz it up anyway you like. The recipe is adapted from an Ina Garten recipe where she uses arugula instead of lentils and tosses in some dried cranberries and Parmesan cheese. I wanted my salad to be a bit heartier and dairy free. Here’s my take:
Peel and cut your butternut squash into chunks. Toss with olive oil, maple syrup, salt and pepper.
Place onto baking sheet and roast at 400 for 15-20 minutes.
While the squash is roasting, make the warm dressing with apple cider, vinegar, shallots and mustard.
Combine squash and lentils in a serving dish, sprinkle with walnuts and toss with dressing
Voila. The perfect lunch.
Hope you enjoy it and don’t forget to visit my fellow reduxers below to see what orange foods they cooked up.
Ingredients
- 1 butternut squash, peeled and diced
- 1-2 cups cooked lentils
- Olive oil
- 1 Tbsp pure maple syrup
- Celtic sea salt
- Black pepper
- 3/4 cup apple cider
- 2 tablespoons apple cider vinegar
- 2 tablespoons minced shallots
- 2 teaspoons Dijon mustard
- 1/2 cup walnuts halves, toasted
Instructions
- Preheat the oven to 400 degrees F.
- Place the butternut squash in a bowl and toss with 2 tablespoons olive oil, the maple syrup, salt and pepper.
- Roast for 15 to 20 minutes, turning once, until tender.
- While squash is roasting, combine the apple cider, vinegar and shallots in a small saucepan, bring to a boil.
- Cook for 6-8 minutes or until cider is reduced to 1/4 cup. Whisk in the mustard, 1/4 cup olive oil, salt and pepper to taste.
- Place the cooked lentils in a serving bowl. Add the roasted squash and walnuts. Spoon vinaigrette over the salad and gently toss.
http://foodconfidence.com/2012/10/21/recipe-redux-roasted-butternut-squash-with-lentils-and-walnuts/
{ 23 comments… read them below or add one }
Awesome looking recipe. I happen to have some cooked lentils in my freezer (I assume they freeze well!!) which would be perfect for this dish. I also happen to live walking distance from a local farm, so all of these ingredients are easily available to me. I’m going to try this for sure!
Thanks, Liz! I always have lentils on hand, they are a staple in my house!
Voila, total yum! I like Ina Garten recipes too and like your adaption. My family could eat this for dinner: we do the French way and eat main meal at lunch. This would be the perfect lighter and later supper.
Love eating the main meal at lunch, Mary! Too bad I don’t get to do it often.
Simple deliciousness! Love the color, love the flavor combos…LOVE that I have all the ingredients on hand!
Thanks, Serena!
This is absolutely beautiful!:)
Thank you!
Oh, so yummy! Love the addition of lentils and walnuts to the squash. Wish I could have ReDuxed too this month, but ran out of time…bummer since I not only love orange foods, but I love the color orange as well! Hope to try this soon!!
I know how you feel EA, I wrote and posted this one this afternoon — talk about last minute. I will miss seeing a Spicy RD orange creation!
I love lentils. I totally agree with being big on flavor. If there is enough flavor in food, even simple dish becomes so delicious.
This dish looks just amazing!
I love all the ingredients too.. you really can’t go wrong with butternut squash and lentils!
Thanks, Kristen! No, you can’t!
Looks great! Love lentils! I’m going to make this for my baby girls (minus the walnuts!)
Yay! Hope they love it!
I detect a little natural light in these photos… atta girl
btw: I love lentils & think they work really well with these fall inspired flavors
Ha, glad you noticed.
Took this one in the afternoon.
I Love this recipe! This would make a perfect packed lunch to fuel me on long school days! I’m really loving lentils lately, and of course butternut squash tastes amazing this time of the year!
Yum – this looks and sounds delicious! I’m really looking forward to trying it.
This looks wonderful! I’m always looking for fun and creative ways to eat more lentils. And of course I love butternut squash – just wish my husband enjoyed it as much as I do. But at least I’m the one that does all the cooking!
Thanks, Ann. You could also use sweet potato in place of the squash, does your husband like that?
Fall is my favorite season too!! You just cannot beat the beauty! Sounds like the yummy dressing ties everything together in this dish!
@KatySkrzy
oh this is really Delicious , thank you for sharing