Spicy Butternut Squash, Goat Cheese and Lentil Salad

Tuesday, November 16, 2010

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!

One Year Ago: Apple Cranberry Cake Pie
Two Years Ago: Pie Crust

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.

Side Dish

11 comments »

17 Responses to “Friday Faves – The Small Boston Kitchen makes Cranberry Risotto Stuffed Portobello Mushrooms”

#
1

Lauren — January 7, 2011 at 1:13 pm

I’m not a huge mushroom fan, but the cranberry risotto sounds absolutely fantastic! Thanks for the idea, Katie :).
#
2

Fun and Fearless in Beantown — January 7, 2011 at 2:51 pm

What a great recipe Katie!
#
3

Daisy — January 7, 2011 at 3:02 pm

I am in awe of your description of mushrooms. that recipe is awesome and so is the idea to cook them in butter and red wine! if non mushroom lovers are not converted after this post, there is no help for them!!
#
4

Erica — January 7, 2011 at 3:29 pm

This comment has been removed by the author.
#
5

Jennifer — January 7, 2011 at 3:29 pm

I am a huge mushroom lover. This recipe sounds wonderful!
#
6

In and Around Town — January 7, 2011 at 3:33 pm

I am a HUGE fan of mushrooms, I put them in everything! This will probably be dinner tonight!
#
7

Sarah from 20somethingcupcakes — January 7, 2011 at 3:55 pm

I’m definitely with you in the first camp, though I will tell you – I’ve converted the boyfriend into a semi-mushroom lover, so maybe there is a person who lies a bit in between after all! This looks heavenly.
#
8

Smitten Sugar — January 7, 2011 at 5:05 pm

I am definitely not a mushroom lover but this recipe looks amazing!
#
9

Megan — January 7, 2011 at 5:48 pm

Katie can make these for me anytime! Great recipe and great guest post!
#
10

Josie — January 7, 2011 at 7:00 pm

OMG this combines so many of my favorite things into one dish! I’ve already added it to next week’s menu. Thanks so much for introducing me to a fun new blog!
#
11

Melissa — January 7, 2011 at 8:28 pm

I’m on the verge of being a mushroom lover – when raw the texture creeps me out but I’ve discovered I love the flavor and like them when cooked. I would love to eat this dish!
#
12

kitchenmisfit — January 7, 2011 at 11:58 pm

It is bad that I thought the sneak peak picture looked like mashed potatoes? That can only mean the risotto must be extra creamy!
#
13

kitchenmisfit — January 7, 2011 at 11:59 pm

It is bad that I thought the sneak peak picture looked like mashed potatoes? I think that just means this risotto must be extra creamy!
#
14

The Small Boston Kitchen — January 8, 2011 at 4:28 pm

Thanks Jen for including me in your Friday Faves and for saying such nice things about my writing! This dish was fun to make and was really good on a cold winter night. Thanks all for the comments! Even those from the mushroom haters 🙂
#
15

Maris (In Good Taste) — January 8, 2011 at 7:34 pm

Aren’t portobello mushrooms the best? So many different things you can do with them!
#
16

John at BOS — January 9, 2011 at 2:14 am

What more Can I say, a combination of my favorite ingredients… Mushroom and risotto! It’s nice to see a lot of mushroom recipe’s this past few days.
#
17

Kerstin — January 10, 2011 at 5:03 am

What a creative recipe, I love it! Definitely the perfect way to kick off your cool Friday Favs feature 🙂