Kabocha Squash with Black Lentils and Honey
SERVES
4PREP TIME
05 minCOOK TIME
25 minIngredients
1 whole kabocha squash
2 tablespoons olive oil
1 cup black lentils, cooked per package instructions
Arugula
Crumbled feta cheese
3 tablespoons raw honey
¼ cup lemon juice
3 tablespoons olive oil
Directions
-
Place the whole squash in a large pasta pot and cover with water. Bring to a boil and simmer for 5 minutes. Drain and cut into wedges, thin or thick. Leave the green skin on or remove it.
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Drizzle a sheet pan with olive oil and lay the cut wedges on it. Bake in a preheated 400° oven for 20 minutes, turning once half way through. Season the cooked squash wedges with salt.
-
Whisk together the honey lemon dressing. Toss the squash with the dressing and cooked lentils. If desired, garnish with arugula and crumbled feta cheese.
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Good food brings people together.
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