Roasted Acorn Squash, Onion and Lentil Salad
Uncooked acorn squash
1 medium, washed
¼ pound(s), cipollini, unpeeled*
¼ cup(s), green variety
3 tbsp(s), or mint, fresh, finely minced
3 tbsp(s), aged-variety, divided
- Preheat oven to 425°F. Coat a rimmed baking sheet with cooking spray.
- Slice squash in half across its “equator” and scrape out seeds and membranes; place each half on prepared baking sheet, cut-side down. Arrange onions around squash and generously coat with cooking spray. Roast until squash is fork-tender, turning onions once during roasting, about 40 to 45 minutes.
- While squash is roasting, soak lentils in cold water for about 30 minutes (water should come 2-inches above lentils); drain and rinse. Add 4 cups of cold water to a saucepan; add lentils and bring to a boil for 1 minute. Reduce heat to low and simmer until lentils are tender, about 30 minutes; drain lentils and rinse with cold water.
- In a medium-size stainless steel bowl, whisk mint or parsley with oil, salt, pepper and 1 1/2 tablespoons vinegar until fully blended; add lentils and toss to coat.
- When squash is cooked, cut each half in half again. Peel onions.
- To serve, divide squash, skin side-down, among 4 small plates; scatter onions around squash. Top squash with lentils; drizzle with remaining vinegar and sprinkle with salt, if desired. Yields about 1/4 of squash, 1/4 cup of onions, 3 tablespoons lentil salad and 1 teaspoon vinegar per serving.