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Roasted Acorn Squash with Black Lentils and Corn Salsa
Hoofdgerecht

Roasted Acorn Squash with Black Lentils and Corn Salsa

45 minVoor 4Nutri-Score A€€
van @startwithbeans27 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

4 personen
  • acorn squash (cut in half and sliced along the lines)Groente en fruit1 stuk
  • olive oil (for the squash and the dressing)Voorraadkast60 ml
  • saltKruiden en specerijen3 g
  • black pepper (freshly ground)Kruiden en specerijen1 g
  • black lentils (rinsed)Granen200 g
  • corn (cooked kernels)Groente en fruit165 g
  • red onion (half minced, a few slices for the salsa)Groente en fruit1 stuk
  • cilantro (roughly chopped)Groente en fruit20 g
  • parsley (chopped)Groente en fruit10 g
  • purple curly kale (chopped)Groente en fruit20 g
  • lime (juiced)Groente en fruit1 stuk
  • cumin (ground)Kruiden en specerijen1 g
  • maple syrupVoorraadkast5 ml
  • pepitas (toasted)Noten en zaden30 g

per portie

Voedingswaarden

315kcal

Koolhydraten
33 g
Eiwitten
8 g
Vetten
17 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Oven
  • Bakplaat
  • Steelpan
  • Vergiet
  • Mengkom
  • Garde

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 3

  4. Whisk the lime dressing

    • Combine the lime juice, olive oil, salt, cumin and maple syrup in a bowl.
    • Whisk until emulsified.
    Stap 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.
    Stap 5
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