Harvest of the Month

This salad makes for a hearty winter dish, great for lunch or a side dish!

1 whole butternut squash (select a smaller one)
2 tsp ground cinnamon, divided
2 tsp allspice, divided
1 tsp coriander, divided
1 tsp paprika, divided
3/4 tsp cumin
6 garlic cloves, peeled
1 teaspoon extra virgin olive oil
2 cups cooked quinoa
1 cup of cook black lentils
2 scallions, white and green parts, trimmed and chopped
Large handful of fresh parsley, chopped
Fresh lemon juice
Salt to taste
1/2 cup toasted slivered almonds (optional)

Directions:
Preheat oven to 425 F. Microwave butternut squash for 2-3 minutes (This will help soften for peeling and cutting). Handle carefully. Place squash on a cutting board on it’s side and cut both ends off. Keeping squash on its side, hold with one hand and with the other hand, peel using a sharp vegetable peeler. Cut length wise into halves. Use a large spoon to scrape out the seeds. Slice each half into strips and then into 1” cubes. (You can also purchase precut butternut squash cubes in the produce section and skip to the next step.)

Place squash cubes on a rimmed baking sheet. Season with ¼ tsp cinnamon, 1 tsp allspice, ½ tsp coriander, ½ tsp paprika and ¼ tsp cumin. Lightly drizzle with olive oil and toss. Place squash in the over and roast for 25 minutes, tossing after 15 minutes.

Assemble the salad. Place quinoa and lentils in a large bowl. Combine the remaining of the seasonings and add to salad. Toss to combine. Add the squash, minced garlic, scallions and parsley. Toss all ingredients together. Finish by drizzling fresh lemon juice and olive oil to your taste preferences. Top with slivered almonds, if desired.

Makes 8 servings. Preparation Time: 40 minutes.
Recipe adapted from The Mediterranean Dish.