Roasted Butternut Squash With Lentils and Feta | Recipe Cart
The secret to making winter squash taste even better is to bump up its sweetness by roasting it, then pair it with sweet and sour ingredients, like this pomegra
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Ingredients
- 1/2 cup (uncooked) black or green lentils
- 1 (3-inch) cinnamon stick
- 4 garlic cloves, peeled and smashed
- Kosher salt
- 1 (1-pound) butternut squash
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon black pepper
- 1/4 cup crumbled feta
- 4 scallions, trimmed and thinly sliced
- 2 tablespoons roasted, salted pumpkin seeds
- 1/4 cup extra-virgin olive oil or grapeseed oil
- 2 tablespoons pomegranate molasses
- 1 tablespoon honey
- 1/2 teaspoon ground cumin, toasted
- 1/4 teaspoon ground cayenne
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