Oven Roasted Squashes over Lentils with Feta and Pecans

This beautiful side is a great update to the more traditional roasted squash dish on your holiday, or everyday table!

Grain free - Gluten free
Serves 4-6

1 large or 3 small winter squash — unpeeled, halved lengthwise, seeded and cut into ½-inch-thick half-moons or wedges

3 tablespoons extra-virgin olive oil, divided, plus extra to serve

Sprig of sage, rosemary, thyme — removed from stems, finely chopped

Kosher salt and freshly ground black pepper

½ cup (100g) dried Puy, green, or brown lentils (or 3 cups if starting with ready-cooked)

½ cup dried cherries, unsweetened preferred, roughly chopped

1 large lemon, finely zested to get 2 teaspoons and juiced to get 2 tablespoons

1 garlic clove, crushed and finely minced

Chili flake, if desired

¼ cup cilantro leaves, roughly chopped (sub with parsley if preferred), more to serve

¼ cup chives, roughly chopped, more to serve

3 ½ ounces feta cheese, crumbled

½ cup toasted pecans, roughly chopped

1. Preheat the oven to 450°F.

2. Place the squash in a large bowl with 2 tablespoons of the olive oil, ¾ teaspoon salt and plenty of pepper. Mix well, then spread out on a large parchment-lined baking sheet. Roast until cooked and golden brown, 25 to 30 minutes. Remove from the oven and set aside to cool for 10 minutes.

3. While the squash is in the oven, fill a medium saucepan halfway with water (if starting with dried lentils rather than ready-cooked) and place over high heat. Once boiling, add the lentils, decrease the heat to medium and simmer until cooked, about 20 minutes. Drain, set aside to cool slightly, then place in a large bowl.

4. Mix together the lemon zest, lemon juice, garlic, cilantro, chives, chili flakes if desired, ¼ teaspoon salt and remaining 1 tablespoon olive oil. Add to the lentils, along with the dried cherries, taste and adjust accordingly.

5. Arrange the lentils on a serving dish, arrange roasted squash around the lentils. Crumble feta over the top, drizzle with olive oil, top with add’l herbs and pecans.

Loosely based off of Yotam Ottolenghi’s Roasted Butternut Squash with Lentils and Gorgonzola