Lentils with Butternut Squash and Walnuts

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Lentils with Butternut Squash and Walnuts

 

1 small butternut squash, about 1 pound

1 large shallot

2 tbsps. olive oil

1/2 tsp. curry powder

salt and pepper to taste

1/2 cup walnuts

1/3 cup lentils

1 1/2 cups water

fresh lime juice, to taste

salt and pepper to taste

 

Preheat oven to 425 degrees.

Halve, peel, and seed squash and cut into 1/2-inch pieces. Finely chop shallot

and in a shallow baking pan toss with squash, oil, curry powder, and salt and

pepper to taste until combined well. Bake squash mixture in middle of oven until

almost tender, about 15 minutes.

Chop walnuts and sprinkle over squash. Bake squash mixture 10 minutes more, or

until walnuts are lightly toasted and squash is tender.

While squash is baking, add lentils and water to a pot and bring to a boil, then

reduce heat and simmer, partially covered, until lentils are just tender, 12 to

20 minutes. Drain lentils in a sieve and transfer to a bowl.

To lentils add squash mixture, lime juice, and salt and pepper to taste and toss

until combined well.

Serve warm.

Makes 4 servings.