The combination of caramelized butternut squash which is at its prime this time of year, combined with earthy, toothsome black lentils laced with a brown butter vinaigrette perfumed with sage, is utterly irresistible in this salad. This dish is perfect for parties and can be made ahead of time and refrigerated. In fact, it tastes even better the following day! I like to serve this dish warm or at room temperature as a side or even as a hearty lunch option. Feel free to swap the squash for carrots, sweet potatoes, or even red bell peppers. Test your lentils after approximately 13 minutes of cooking time—you want them to be cooked through but not mushy.
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
- 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
Preparation
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.
