Roasted Butternut Squash, Red Onion, Lentils and Feta Salad

 

It’s 8 November, the sun sets at 16.21 in London today, and the weather is swinging from cold and grim to bright but chilly. Do you need any more explanations as to why a salad of roasted butternut squash, red onion, lentils and feta is a great idea? Vibrant colours, autumnal tastes, warm kitchen, and on top of that, it goes very well with red wine. That is more than enough for me!

It wasn’t enough for the daddy and toddler though, so there was plenty left, in fact I brought some for lunch to the office. Yes, I confirm, I have turned in one of those people who bring their lunchbox, but hey, apparently all food bloggers do that! It is officially cool and hip, I underline, cool and hip, to munch your home made gourmet food, while everyone else depends on the sandwich chains, you should try it too...

Roasted Butternut Squash, Red Onion, Lentils and Feta Salad

Serves 2

• 150 g puy or green lentils
• ½ butternut squash
• 1 red onion
• Olive oil
• Thyme, ideally fresh
• Feta

 

1)    Preheat oven to 175C.

2)    Cover the lentils with about a litre of cold water, and put on the stove. Once boiling, reduce heat to simmer and boil as per package instructions. Should take about 20 minutes, but could be different.

3)    Peel the butternut squash, remove the seeds and chop in 1-2 cm cubes. Peel onion and chop in 0.5 cm rings. Put squash cubes and onion rings in a bowl and toss with a generous amount of olive oil, some salt and the leaves of fresh thyme (or use dried thyme).

4)   Cover a roasting tin with foil (no need to wash it afterwards), put the squash and onion on top and place the tin in the hot oven. Roast for about 40 minutes, stirring from time to time to prevent from sticking.

5)    Check the lentils, and once cooked, but still firm, take off the stove and drain.

6)    Put lentils in a big bowl, add some oil and salt to taste, mix in the roasted butternut squash and red onion, and top with as much feta as you like.