Butternut Squash and Lentils with Clementine-Balsamic Dressing

Posted by Olivia on Mon, September 24, 2012

Sometimes you just need a wholesome, nourishing meal that speaks to the season. This recipe will do just that. All-vegetarian and incredibly easy to prepare, this warm squash salad is completely no-frills and still so satisfying.

Cooked butternut squash and red lentils are tossed in a two-ingredient dressing: a mixture of our Clementine Olive Oil and Black Currant Balsamic Vinegar. A bit of fresh parsley rounds out the colors, and a small scattering of red onions gives just a bit of bite.

This dish is wonderful served warm, but the flavors will develop even more if you let it sit in the fridge for a few hours. It’s good cold or at room temperature, so enjoy it when you like. And to make it a full meal, try adding cooked chicken, or perhaps a nice handful of nuts to keep it all-vegetarian.

Butternut Squash and Lentils with Clementine-Balsamic Dressing

Ingredients:
½ medium butternut squash, peeled, seeded, cubed (about 2 cups total)
½ cup dried red lentils
¼ cup chopped fresh parley
3 tablespoons Clementine Olive Oil
2 tablespoons Black Currant Balsamic Vinegar
Sea salt and black pepper, to taste
¼ cup diced red onion, for garnish

Directions:

1. Combine squash with water to cover in a medium saucepan. Bring to a boil over high heat; reduce to a simmer, cover, and cook until just soft when pierced with a knife, about 20 minutes. Drain and set aside.
2. Meanwhile, combine lentils and 1 cup water in a separate small saucepan. Bring to a boil over high heat; reduce to a very low simmer, cover, and cook until lentils are just softened, 5 to 10 minutes. Watch the lentils carefully, as they will turn mushy very quickly if you don’t remove them from heat in time.
3. Combine cooked squash, lentils, and parsley in a medium bowl; fold gently to combine.
4. Whisk olive oil and balsamic vinegar together in a small cup; season to taste with salt and pepper. Fold gently into squash mixture until combined.
5. Garnish with red onion and serve. (May also be served chilled or at room temperature.)

Makes about 4 small servings.