Cinnamon Roasted Butternut Lentil

As a lifelong vegetarian, I know that sometimes my friends or extended family would struggle with what to prepare for me during holiday dinners. After eating my last tofu turkey (I so appreciated the effort but yes, they are as bad as it sounds and no, vegetarians do not like these), I decided to come up with a flavorful vegetarian dish that I could bring for dinner that everyone to enjoy.

Richly infused with a medley of autumn spices, this dish highlights the savory qualities of cinnamon, butternut squash, and lentils. This dish is hearty enough to be the star of a plant-based Thanksgiving. Served alongside turkey, it’s a wonderful side dish that even meat-eaters will love. It’s gluten-free, vegetarian, and can be easily made vegan by omitting the cheese.

INGREDIENTS

Serves up to 8

• 1 whole butternut squash peeled and cubed (or make it easier on yourself and buy the pre-cut squash in the prepared foods section - you will need approx 1lb)

• Salt and pepper to taste

• 2 TSP ground cinnamon, divided

• 2 TSP allspice, divided

• 1 TSP corriander, divided

• 1 TSP paprika, divided

• ¾ TSP cumin

• 4 garlic cloves, peeled and smashed

• Extra virgin olive oil to taste

• 1 cup dry lentils, sorted and rinsed (any color will work, I prefer yellow or black)

• 2 scallions, white and green parts, trimmed and chopped

• Large handful of fresh parsley, chopped

• 2 TBS Fresh lemon juice

• ½ C toasted pumpkin seeds (optional)

• Feta or chèvre (optional, omit for vegan recipe)

DIRECTIONS

1. Preheat oven to 425 degrees.

2. In small dish, combine 1 TSP cinnamon, 1 TSP allspice, ½ tsp coriander, ½ tsp paprika, ¼ tsp cumin (remainder of each spice will be used later.)

3. Place cubed butternut squash on a large baking sheet. Season with a sprinkle of salt and pepper. Pour seasoning mixture from step 2 over squash. Drizzle generously extra virgin olive oil and toss.

4. Spread the squash in one layer on the sheet pan, then place on middle rack of heated oven. At the 15 minute mark, carefully remove the sheet pan from oven add the garlic cloves and drizzle with a little olive oil. Toss squash cubes. Return to oven for another 10 minutes.

5. While squash is roasting, make the lentils. Pick any debris from the lentils, then rinse the lentils under running water. Transfer them to a medium saucepan, then add 1TSP salt and enough water to cover everything by 1 inch.

6. Bring the water to a rolling boil over medium-high heat, then reduce to low and let simmer until the lentils are tender but not mushy, about 20-25 minutes.

7. Drain the lentils then transfer the to a large bowl; add the remaining spices. Toss a little to combine then add the cooked butternut squash. Chop the roasted garlic and add. Then add scallions and fresh parsley.

8. Toss all the ingredients together. Add fresh lemon juice to your taste (start with 2 TSP and go from there.) Add a generous drizzle of extra virgin olive oil. Toss everything well to combine. Taste and adjust salt or add more of the same spices as you like. Top with pumpkin seeds and feta or chèvre (if using).

9. Serve warm or room temperature.
   

ABOUT SCOTTSDALE INTEGRATIVE ACUPUNCTURE + SHELLEY O’DELL-BROCK, L.AC.

Scottsdale Integrative Acupuncture was created to help clients look and feel their best, naturally. Owner, Shelley O’Dell-Brock, LAc, offers a holistic approach to stress reduction, pain management, and natural beauty. She uses ancient solutions for modern healing, empowering her patients to take charge of their own health. Offering cosmetic acupuncture, Gua Sha, and essential acupuncture, Scottsdale I.A. is Scottsdale’s preferred choice for natural healthcare. Your holistic health journey begins, and continues at Scottsdale Integrative Acupuncture.