Brown Butter Lentil salad with roasted butternut squash & walnut oil
Ingredients
- 1 large butternut squash, peeled, deseeded, and cubed
- 2 tablespoons olive oil
- 1 cup black lentils
- ½ cup chopped parsley
- Optional: ¼ cup feta cheese
Brown butter dressing:
- 1½ tablespoons finely chopped fresh sage
- 4 tablespoons butter
- 1 tablespoon olive oil
- 2 tablespoons walnut oil
- 2 tablespoons sherry vinegar
- 1 teaspoon maple syrup
- 2 tablespoons chopped toasted walnuts
- ¼ cup chopped dates
- 1 finely chopped shallot
- Salt & pepper to taste
Instructions
- Preheat oven to 375 degrees. Toss the squash with the olive oil and sprinkle it with salt. Spread in an even layer on a baking sheet and roast until golden and tender, 15–20 mins. While the squash is roasting, add the lentils, 1 tablespoon salt, and 6 cups of water into a medium pot and bring to boil. Turn the heat to a simmer and cook until just tender, 15–20 minutes. Drain immediately and return the lentils to the pot. For the vinaigrette: Add the sage to a bowl. Melt the butter in a small pan over a medium heat. Cook for a few minutes, swirling occasionally until the milk solids start to turn a golden color. Immediately pour the butter into the bowl with the sage, then whisk in the olive oil, walnut oil, sherry vinegar, and maple syrup. Stir in the dates and walnuts. Add the cooked squash to the pot with the lentils and gently stir in the dressing with the chopped parsley and shallots. Taste and adjust seasonings to taste. Let the salad rest for an hour at room temperature and serve with the feta cheese, if using.
