Baked pumpkin with pickled lentils
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Steaming canned lentils (or any canned beans) for a few minutes softens and refreshes their flavor. The hot beans absorb the oil and vinegar marinade more easily and complement the sweet roasted pumpkin and creamy goat cheese in this recipe perfectly.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g butternut squash
- One can (425 g) of lentils
- 0.5 tsp paprika
- 0.5 tsp garlic powder
- Goat cheese
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Recipes with similar ingredients: lentils, butternut squash, wine vinegar, goat cheese, parsley, paprika, garlic powder
Cooking the dish according to the recipe:
- Combine 1 pound diced butternut squash, 2 tablespoons olive oil, and 1/2 teaspoon each paprika and garlic powder; season with salt and pepper. Bake in a preheated oven at 425°F (220°C), stirring twice, for 40 minutes.
- Combine 14 oz (425 g) can of rinsed lentils with 2 tablespoons of water and microwave. Toss the lentils with 2 tablespoons of olive oil, 1 tablespoon of red wine vinegar, and salt and pepper to taste. Let sit while the pumpkin roasts, stirring occasionally. Add 2 tablespoons of chopped parsley and the roasted pumpkin. Sprinkle with goat cheese.
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