Spicy Butternut Squash, Goat Cheese and Lentil Salad

Hubby and I have been on a big lentil kick. They’re so easy to make, great for you, and delicious. I saw this salad recently on Smitten Kitchen and knew I needed to make it this week. I used the lentils I had on hand, so I didn’t get the pretty black and orange salad that Deb got, but that’s ok, it’s still pretty freaking awesome.

Hubby and I really enjoyed this salad. It’s very hearty and filling. We ate it for a midafternoon snack and almost didn’t need dinner that night. I’ve written the recipe as I made it below, be sure to click through to Smitten Kitchen to get the original recipe.

This is unfortunately one of those dishes that is difficult to get a great photo of… But it’s really good so I had to post about it. Don’t hate on lentils just because they’re not pretty!

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Spicy Butternut Squash, Goat Cheese, and Lentil Salad

Yield: 3-6

Ingredients:

3/4 cup black or green lentils
6 cups peeled, seeded and cubed butternut squash or sugar pumpkin (1-inch cubes)
3 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon coarse salt
1 cup soft crumbled goat cheese
1 tablespoon red wine vinegar, plus additional to taste
~1/2 cup toasted pumpkin seeds

Directions:

Preheat oven to 400°F. Toss squash with 2 tablespoons oil, cumin, paprika and salt. Arrange in a single layer on baking sheet and roast 20 minutes. Flip pieces and roast for an additional 10 to 15 minutes, until tender. Cool.

Meanwhile, soak lentils for 10 minutes in a small bowl, then drain. Cook lentils in boiling salted water until tender but firm, about 30 minutes. Rinse with cold water, then drain and cool.

Combine lentils, squash, half of goat cheese, vinegar, and 1 tablespoon oil. Season with salt and pepper and extra vinegar, if desired. Serve with remaining goat cheese to sprinkle.

Recipe adapted from Smitten Kitchen, originally from Bon Appetit


Boston area readers, don’t forget that I’m selling pies for Pie In the Sky. The cost of your pie will feed someone in need for an entire week! Please consider buying a pie for a good cause.

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9 Responses to “Elote”

  1. #
    1
    Fun and Fearless in Beantown — September 13, 2010 at 1:47 pm

    Yum, the grilled corn looks delicious! I so wish I had a grill to make this myself although I may try it with a grill pan!

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    2
    the twins — September 13, 2010 at 2:42 pm

    i definitely need to try this. there’s a cuban restaurant near me that makes the best grilled corn like this, and i’ve been wanting to try making it forever. yours looks delicious!

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    3
    lifeandkitchen.com — September 13, 2010 at 6:41 pm

    Ummm corn with cheese and spices? You can’t go wrong! That sounds delicious!

  4. #
    4
    Melissa — September 13, 2010 at 9:00 pm

    Oh my…that is taking corn to the next level for sure! Yum!

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    5
    Cara — September 14, 2010 at 2:13 am

    I bookmarked this a while ago and can’t wait to try it. Um, I better not wait much longer or else there might not be any corn left to do so!

  6. #
    6
    Eliana — September 14, 2010 at 3:03 am

    This is my favorite way to eat corn. It’s so gosh darn delicious I can’t get enough of it. Yours looks absolutely perfect.

  7. #
    7
    Elina — September 14, 2010 at 1:41 pm

    Oh yeah, I made this too (here: http://healthyandsane.com/2010/08/new-meatless-favorites/) Couldn’t help but lighten it up a bit but it was still delicious!
    PS- I’m hosting a very sweet giveaway. Check it out! 🙂

  8. #
    8
    nutmegnanny — September 14, 2010 at 6:14 pm

    Oh wow this looks amazing!

  9. #
    9
    Shannon — September 15, 2010 at 1:43 am

    Mmm, love 🙂

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