I am dog sitting for a week which means
- I am very happy because I get to hang with two dogs and fill the dog void,
- I have a state-of-the-art kitchen at my disposal (since I am staying at the dogs' house).
INGREDIENTS
3/4 cup black or green lentils
6 cups peeled, seeded and cubed butternut squash
3 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon hot smoked Spanish paprika
1/2 teaspoon coarse salt
4 cups baby arugula
1 cup soft crumbled goat cheese
1 tablespoon red wine vinegar, plus additional to taste
Roasted seeds (about 1/2 cup) from the squash; just roast these with a little salt after rinsing and drying them
PREPARATION
Preheat oven to 400°F. Toss squash olive 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.
Cook lentils in boiling salted water until tender but firm, about 30 minutes. Rinse with cold water, then drain and cool.
Combine lentils, squash, any oil you can scrape from the baking sheet and arugula, half of goat cheese, vinegar, and 1 more tablespoon oil. Season with salt and pepper.
This was an appetizer recipe but I thought it made a great dinner.
