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Antoni Porowski’s Chili-Roasted Winter Squash with Lentils, Lime and Arugula

by Antoni Porowski

11/23/22

Antoni Porowski’ Chili-Roasted Winter Squash with Lentils, Lime and Arugula

 

INGREDIENTS:

  • 2 to 2.5 pounds winter squash (kabocha, acorn, delicata, or peeled butternut), halved, seeded and cut in ½-inch-thick wedges (or if delicata, into rounds)
  • 10 leafy thyme springs
  • 2 teaspoons chili powder
  • ½ cup plus 2 tablespoons extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 medium red onions, trimmed, leaving some of the root end intact, and cut into ½ inch thick wedges
  • ¼ cup fresh lime juice (from 2 or 3 large limes)
  • 2 tablespoons finely chopped shallot or red onion
  • ½ cup dried brown lentils or French green lentils
  • 8 cups (4 ounces) loosely packed baby arugula or other baby greens

OPTIONAL TOPPINGS

    • ½ cup roasted salted pepitas
    • 4 ounces goat cheese or feta cheese, crumbled (1 cup)

INSTRUCTIONS:

  • Heat the oven to 425 F. Line two baking sheets with parchment paper.
  • Toss together the squash, thyme sprigs, chili powder, 2 tablespoons oil, ¾ teaspoon salt, and ¼ teaspoon pepper in a large bowl.
  • Spread the squash out on the baking sheets in a single layer, cut side down.
  • In the same bowl, toss together the onion wedges, 1 tablespoon oil, ¼ teaspoon salt, and a generous pinch of pepper.
  • Arrange the onion wedges on the baking sheets with the squash.
  • Roast the vegetables, rotating the pans and switching their positions halfway through, until golden and tender, 40 to 45 minutes. Remove from the oven.
  • Meanwhile, combine the lime juice, chopped shallots, and ¼ teaspoon salt in a small bowl. Set aside to soften the shallots.
  • Combine the lentils and 1 teaspoon salt in a saucepan, add water to cover by 2 inches, and bring to a simmer.
  • Cover and simmer until the lentils are tender but still a bit firm to the bite, 25 to 30 minutes
  • Drain the lentils and spread on a baking sheet or large plate to cool.
  • Whisk ¼ cup plus 2 tablespoons oil into the lime juice mixture to combine.
  • Arrange the greens on plates. Arrange the roasted vegetables over the greens. Drizzle the remaining 1 tablespoon oil over the lentils and season with salt to taste, then spoon them onto the plates. Drizzle the dressing on top. Sprinkle with more of the pepitas and cheese, if desired, and more black pepper to taste.
  • ENJOY!

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