Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, roasted squash & spiced lentils. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Learn how to cut a butternut squash (safely!) with this step-by-step tutorial! Plus, how to select a butternut squash and lots of recommendations for butternut squash recipes. Roasted summer squash is simple and delicious, it really doesn't get easier than this!
Roasted Squash & Spiced Lentils is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Roasted Squash & Spiced Lentils is something that I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can have roasted squash & spiced lentils using 11 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Roasted Squash & Spiced Lentils:
- Take 1 medium squash
- Make ready 2 tbsp Olive oil
- Prepare Sprinkle of sumac (optional)
- Get 1 large onion
- Get 300 g red lentils
- Prepare 1.5 tsp garam masala
- Prepare 1.5 tsp medium curry powder
- Make ready 1.5 tsp ground cumin
- Make ready 1.5 tsp caraway seeds
- Make ready to taste Salt and pepper
- Get 400 g greens (eg. mix of tenderstem broccoli and mange tout)
This Roasted Acorn Squash is one of my favorite side dishes to make in the fall, and it's one of the Because squash has a natural sweetness to it, I find roasting to be the best method, because it. All Reviews for Roasted Squash with Parmesan. Roasted Squash with Parmesan. this link is to an external site that may or may not meet accessibility guidelines. The deep orange squash is super versatile and works well as roasted butternut squash soup, as a bacon butternut squash side, or is pretty perfect on its own, simply roasted with olive oil, salt, and.
Instructions to make Roasted Squash & Spiced Lentils:
- Wash, deseed and chop squash into wedges.
- Spread the squash wedges evenly spaced on a baking tray. Drizzle with half the olive oil, season with salt and pepper. Sprinkle with sumac if desired. Place trays in a preheated oven (200Ā°C) for 20-30 minutes until golden brown and soft.
- Finely chop the onion.
- Soften the onion in the remaining olive oil for 5-6mins.
- Then add the spices, stir through and cook for another 3 minutes.
- Add the lentils to the pan and stir well. Cover with cold water, bring to the boil and simmer for 30 minutes or until lentils are soft. Stir intermittently and add more water if required.
- Once soft, drain off any excess liquid and season well to taste.
- Serve with steamed greens. We used tenderstem broccoli and mange tout.
Acorn squashes aren't quite as tough and formidable as butternut squashes, but you Once you've split the squash and scooped out the seeds (which you should definitely save for roasting later), then. Place the squash in a roasting tin, cut-sides up. Drizzle over the olive oil and dot with the butter. Tips For Making Roasted Butternut Squash. A hotter oven will over-brown the squash before it is.
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