Roasted Honeynut Squash with Lentils
This Roasted Honeynut Squash with Lentils is fall comfort at its best! Caramelized honeynut squash, warm cinnamon and sage, crisp pistachios, and pomegranate all layered over creamy dairy free yogurt. It’s an easy, elegant oven roasted squash recipe that’s perfect as a holiday side dish or cozy weeknight favorite.
Servings 4 servings
Calories 427kcal
Equipment
- oven, stove
Ingredients
- 2-3 honey nut squash cubed (about 6 cups)
- 1 tbsp olive oil optional*
- 1 tsp cinnamon
- ½ tsp dried sage
- 1 tsp garlic powder
- 1 tsp sea salt
- ½ cup green lentils
- 2 cups water
- 1 vegan "chicken" bouillon cube
- ½ cup pomegranate arils
- 2 tbsp roasted salted pistachios chopped
- 1 tbsp dairy-free butter optional*
- 6-8 sage leaves
- 1 tbsp maple syrup
- 1 tsp chili crisp
Yogurt Sauce Ingredients
- 1 cup plain unsweetened, dairy-free yogurt
- 1 tbsp maple syrup
- ½ tsp cinnamon
- pinch of sea salt
Instructions
- Preheat oven to 450 convection bake.
- Add the squash to a medium sized mixing bowl and drizzle with optional olive oil. Sprinkle with 1/2 tsp cinnamon, 1/2 tsp sage, 1/2 tsp garlic powder and 1 tsp sea salt. Toss to combine and spread on a baking sheet.
- Transfer to the oven and bake for 20-25 minutes until golden and caramelized, flipping halfway through.
- Meanwhile, add the lentils to a small saucepan with water and bouillon. Bring to a boil and reduce heat to a simmer. Cook for 12-14 minutes until al dente. Drain and set aside.
- Prepare the yogurt sauce by whisking together the yogurt, maple syrup, cinnamon and salt with a fork.
- If preparing the crispy sage leaves, melt the dairy-free butter in a small skillet over medium low heat. Add in the sage leaves and let them crisp up, just slightly darkening, not burning. Remove and place on a paper towel, preserving the butter.
- Add the maple syrup, chili crisp, and remaining garlic and cinnamon to the skillet and stir to combine.
- Remove the squash from the oven and add to a bowl with the lentils and pomegranate arils. Drizzle with the maple syrup mixture and gently toss to combine.
- Spread the yogurt mixture on a serving platter and top with the squash and lentil mixture. Sprinkle with pistachios and crumbled crispy sage leaves, and a finishing touch of flaky sea salt.
Notes
*Oil, chili crisp and butter can be omitted in this recipe if oil-free; it will just be a little less decadent!
Nutrition
Serving: 1serving | Calories: 427kcal | Carbohydrates: 74g | Protein: 13g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 827mg | Potassium: 1767mg | Fiber: 17g | Sugar: 21g | Vitamin A: 39951IU | Vitamin C: 82mg | Calcium: 297mg | Iron: 5mg
