Roasted Acorn Squash with Black Lentils

Roasted Acorn Squash with Black Lentils

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6 (1-inch) rings of hollowed-out acorn squash

3 tablespoons olive oil

½ teaspoon salt

½ teaspoon pepper

½ cup finely chopped onion

½ cup finely chopped green bell pepper


Preheat oven to 400°.

Toss the squash with the olive oil, ¼ teaspoon of the salt and ¼ teaspoon of the pepper and transfer to sheet pan. Roast until fork tender, about 8 to 10 minutes.

Meanwhile, heat the remaining olive oil in a medium stockpot over high heat. Add the onions and peppers and cook until they start to brown, about 5 minutes. Add the vegetable stock, lentils, cumin and paprika. Reduce the heat to medium-low and simmer until the lentils are tender, about 25 minutes, then stir in the remaining salt and pepper.

Zhoug (Optional Garnish)

2 jalapeños, destemmed and seeded

2 tablespoons chopped white onion

½ cup cilantro

½ cup parsley

½ teaspoon cumin

2 cloves garlic

3 tablespoon olive oil

1 tablespoon sherry vinegar

1 teaspoon salt

½ teaspoon pepper

In a food processor, pulse all ingredients together until smooth. Transfer to airtight container and store in fridge for up to 3 days.