Acorn Squash

& Lentils

November 6th 2016

by Sugar Love Spices for the Italian Centre Shop

Autumn brings all types of squash in abundance. We love the flavour and texture of acorn squash, but you can use any of your favourite type. This dish will wake up your taste buds with a perfect blend of sweet, tart and nutty.

A beautiful looking and scrumptious dish. Comforting, hearty and sure to become a family favourite.

Ingredients

Method

SERVINGS: 4-6

1. Pre-heat oven to 350 F.
   
   
2. Wash acorn squash. With a sharp pairing knife, carefully peel off the outer edge of each rib of the acorn squash. Leave the skin on the indented parts, creating a stripped effect .
   
   
3. Halve the acorn squash and scoop out strings and seeds from the inside.
   
   
4. Cut squash lengthwise, along the curves, creating crescent shapes.
   
   
5. Toss crescents with 3 Tbsp. olive oil, salt, and pepper.
   
   
6. Line a baking sheet with parchment paper and place the seasoned crescents onto the sheet.
   
   
7. Bake for 16 minutes, then turn crescents over and cook for another 18 minutes or until squash is soft and looks golden.
   
   
8. While squash is baking, toss pearl onion halves into a bowl and toss with olive oil, salt and pepper.
   
   
9. Line a second baking sheet with parchment paper, place the onions on top and bake for 8 minutes or until onions are soft and caramelized around the edges.
   
   
10. Place sage, thyme and peppercorns in a cheese-cloth sachet.
    
    
11. Toss minced carrot, celery, and shallot in a medium pot drizzled with 1 Tbsp of Extra Virgin Olive Oil. Sauté for 5 minutes until veggies are soft.
    
    
12. Add lentils to veggies in the pot and stir well.
    
    
13. Add 3 1/2 cups water and the herb sachet to the pot and bring to a boil. Reduce heat to a low simmer.
    
    
14. Cook for 30 minutes or until lentils are soft but still hold their shape, and the water has been absorbed.
    
    
15. Remove herb sachet and season lentils with salt.
    
    
16. TO SERVE: Arrange a bed of lentils on each serving plate. Top with a few slices of acorn squash and some pearl onions. Drizzle with some of the aged balsamic vinegar. Finish with a nice drizzle of balsamic cream.