This is a recipe that I’ve made twice, a bit differently each time. Deb at SmittenKitchen.com never steers me wrong! This recipe is a delicious combination of textures and flavors: Spicy Squash Salad with Lentils and Goat Cheese
I pre-cooked the 2 butternut squash in the microwave about 5 min each, separately. I have never done it that way, but read online somewhere about doing it and gave it a try. It was definitely easier to cut it, and it seemed to peel a little easier, too.
I used one medium-large butternut squash, from the Atascadero California farmers’ market about 1-1/2 weeks ago (what a great setting, right by their beautiful old city hall) and one small-ish butternut from our local supermarket. I cooked a lot more squash than the recipe called for, so I have 2 or 3 cups of roasted, slightly spicy butternut squash cubes to do something with for this week’s dinner. I used a combo of cumin, sweet smoked paprika and chipotle powder (smoked chili powder). The recipe said 20 minutes at 400 degrees, then flip/stir/shake and cook for 10 min more. Well! I might have left it in the oven for twice that amount of time. We like our veggies well carmelized, though.
Subbed steamed dinosaur kale for arugula—so tasty and not bitter at all. Sort of broccoli-ish. Used feta cheese (from the Bay Cities shopping trip) instead of goat cheese. I had both kinds, but the Big L had goat cheese in his salad at lunch.
I cooked organic green lentils from Whole Foods like this (instead of the recipe instructions): Soak one cup green lentils, washed and picked over, in a corning ware mixing bowl using boiling water (from our newly repaired instant hot faucet, yay!). Let it set for 10 or so minutes, then simmer them in more salted instant-hot water for 10 more minutes. They were nicely cooked, with a bit of a chewy texture and a nice flavor.
Don’t skip the mint. It’s a great flavor when you run into it, which isn’t all the time. I wonder if I should put more in or if it’s better to discover that minty zing every so often.