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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 minServes 4Nutri-Score A€€
from @startwithbeans27 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • acorn squash (cut in half and sliced along the lines)Produce1 piece
  • olive oil (for the squash and the dressing)Pantry60 ml
  • saltSpices3 g
  • black pepper (freshly ground)Spices1 g
  • black lentils (rinsed)Grains200 g
  • corn (cooked kernels)Produce165 g
  • red onion (half minced, a few slices for the salsa)Produce1 piece
  • cilantro (roughly chopped)Produce20 g
  • parsley (chopped)Produce10 g
  • purple curly kale (chopped)Produce20 g
  • lime (juiced)Produce1 piece
  • cumin (ground)Spices1 g
  • maple syrupPantry5 ml
  • pepitas (toasted)Nuts & seeds30 g

per serving

Nutrition

315kcal

Carbs
33 g
Proteins
8 g
Fat
17 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Saucepan
  • Colander
  • Mixing bowl
  • Whisk

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 3

  4. Whisk the lime dressing

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