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Roasted Acorn Squash with Black Lentils and Corn Salsa
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Roasted Acorn Squash with Black Lentils and Corn Salsa

45 minPara 4Nutri-Score A€€
de @startwithbeans27 importaciones0 veces cocinadas
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Ingredientes

4 personas
  • acorn squash (cut in half and sliced along the lines)Frutas y verduras1 pieza
  • olive oil (for the squash and the dressing)Despensa60 ml
  • saltEspecias3 g
  • black pepper (freshly ground)Especias1 g
  • black lentils (rinsed)Cereales200 g
  • corn (cooked kernels)Frutas y verduras165 g
  • red onion (half minced, a few slices for the salsa)Frutas y verduras1 pieza
  • cilantro (roughly chopped)Frutas y verduras20 g
  • parsley (chopped)Frutas y verduras10 g
  • purple curly kale (chopped)Frutas y verduras20 g
  • lime (juiced)Frutas y verduras1 pieza
  • cumin (ground)Especias1 g
  • maple syrupDespensa5 ml
  • pepitas (toasted)Frutos secos y semillas30 g

por ración

Nutrición

315kcal

Carbohidratos
33 g
Proteínas
8 g
Grasas
17 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Bandeja de horno
  • Cazo
  • Escurridor
  • Bol
  • Varillas

paso a paso

Preparación

  1. Roast the acorn squash

    • Cut the acorn squash in half and slice it along its natural lines.
    • Place on a baking tray, drizzle with olive oil and season with salt and pepper.
    • Roast in the oven at 220 °C for about 30 minutes, until tender.
    Paso 1

  2. Cook the black lentils

    • Fill a medium pot halfway with water and bring to a boil.
    • Add the black lentils, lower to a simmer, cover and cook for 20 minutes.
    • Strain the lentils, keeping the broth for another meal, and set the lentils aside.
    Paso 2

  3. Make the corn salsa

    • Mince the red onion and add it to the corn with a few onion slices.
    • Add the roughly chopped cilantro, parsley and chopped purple kale.
    • Toss everything together and set aside.
    Paso 3

  4. Whisk the lime dressing

    • Combine the lime juice, olive oil, salt, cumin and maple syrup in a bowl.
    • Whisk until emulsified.
    Paso 4

  5. Assemble and serve

    • Place the roasted squash in bowls and spoon the lime dressing over it.
    • Top with the black lentils, the corn salsa and a sprinkle of toasted pepitas.
    Paso 5
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