I’d been doing well so far this autumn in avoiding any lurgies but I finally succumbed to a cold over the weekend- I’m blaming my Mum who came to visit last week, and she’s apparently blaming her boyfriend (Thanks James!). It takes a lot to keep me out of the kitchen but admittedly my energy was pretty zapped and cooking wasn’t high on the list of things I felt like doing at the weekend.
All the same, a girl’s got to eat- “feed a cold” and all that. Not to mention I wanted to share a new dish with you today, so I pulled myself to my feet and into the kitchen, and this is what I came up with.
I don’t know anyone who doesn’t like roasted squash. It’s probably the highlight of the season’s vegetables for me. Roasted with spices and olive oil then combined with chewy barley, lentils, a few extra accents and a sweet and tangy dressing, this really hit the spot. I made a large batch too so if my energy levels are dragged down this week I’m good to go with a nutritious meal waiting for me in the fridge.
Since the blogosphere is abuzz with talk of Thanksgiving, not much more than a week away (!), I couldn’t help but think of my American readers when making this dish. It would be a good one to serve on the big day- colourful, vibrant, tasty: a guaranteed crowd-pleaser.
- 1/2 C Pearl barley (For GF use Brown/Wild Rice or another hearty GF grain)
- 1/2 C Puy lentils
- Small Butternut squash (approx 680g/1 1/2lb), peeled and cubed
- 1 Tbsp Olive oil
- 1/2 tsp Ground cumin
- 1/2 tsp Ground coriander
- 1/4 tsp Cinnamon
- 1/4 tsp Garlic powder
- Large pinch of salt
- 1/3 C Raisins
- 1/3 C Pumpkin seeds, toasted (reserve 1-2 Tbsp for topping)
- 1/3 C Finely chopped red onion
- 1/2 C Roughly chopped parsley
- 3 Tbsp Orange Juice (fresh)
- 1 Tbsp Red Wine Vinegar
- 1 Tbsp Extra-virgin Olive Oil
- Salt + Pepper (to taste)
- Preheat oven to 200C/400F
- Cook lentils & barley in two separate pots according to package instructions. Barley typically takes 40-45 minutes and Puy lentils approx 25 minutes. When al dente, drain and set aside.
- In a large mixing bowl, combine cubed squash with olive oil, spices and a large pinch of salt. Spread in a layer on a baking sheet and roast for approx 25 minutes, or until soft when pierced with a fork.
- Meanwhile, whisk together the dressing ingredients and add to barley and lentils along with the raisins, pumpkin seeds and red onion. Toss well.
- Finally, fold through the roasted butternut and the parsley, transfer to a serving dish and scatter the remaining pumpkin seeds on top.
Are my US readers ready with your menus for Thanksgiving yet? What will you be making?