You in all probability haven’t had roasted butternut squash like this earlier than! This recipe for oven-roasted tender butternut squash slices combines burst cherry tomatoes, chewy-crispy lentils, and a creamy herbed vegan yogurt sauce to deliver all of it collectively. Roasted on a sheet pan with spices, this strong vegetable aspect (or vegan major!) emerges from the oven golden brown with superbly tender texture. Serve heat, proper out of the oven with some crusty bread for mopping up all of the sauce. Prepared in 1 hour.
I like to make an aesthetic aspect that may additionally work as a major. When coping with butternut squash, roasting is my go-to cooking methodology. On this recipe, I mix slices of squash with cherry tomatoes and spices, and roast all of that till the squash is tender and the tomatoes have burst. The mix of gentle/barely candy with the tangy caramelized tomatoes is unimaginable.
I pile the greens on prime of a creamy and barely spicy herbed yogurt sauce. For savoury vegan yogurt sauces, I like to make use of unsweetened coconut milk yogurt. I discover that they’ve the richest flavour and the sharp tang that I’m in search of. Yoggu, Culina and Cocoyo are my favorite manufacturers. The yogurt will get blitzed up with contemporary herbs, jalapeño, garlic, shelled pistachios, lime, and a little bit of olive oil. I swoosh it out on the serving platter earlier than piling it up with the roasted greens. The sauce may be made as much as 5 days upfront and stored within the fridge.
The crispy-chewy lentils present a pleasant textural distinction. They roast in one other sheet pan alongside the squash with the identical spices for about quarter-hour. My accomplice doesn’t notably take pleasure in lentils, however loves them once they’re cooked like this. I do the same remedy in a root vegetable salad in my cookbook!
Followers of this recipe may additionally like my Grounding Roasted Roots with Jalapeño Yogurt Sauce or these Grilled Cauliflower Wedges with Tahini Yogurt & Sumac Onions.
Roasted Butternut Squash with Lentils, Cherry Tomatoes & Herbed Yogurt
This vegan roasted butternut squash dish is bursting with flavour! Candy squash, burst cherry tomatoes, tangy and creamy herbed yogurt sauce, chewy lentils, contemporary herbs, and a of entirety of chili crisp.
Servings 4 -6
Elements
Roasted Squash, Tomatoes & Lentils:
- 2 lb (908 grams) butternut squash, peeled and chopped into slices
- 2 cups cherry tomatoes
- 3 tablespoons olive oil, divided
- 1 teaspoon garlic powder, divided
- 1 teaspoon onion powder, divided
- 1 teaspoon sumac, divided
- 1 cup cooked lentils
Herbed Yogurt:
- 1 cup blended leafy herbs (I used mint, parsley & basil),
- 1 small jalapeño pepper, seeded and chopped
- 1 clove garlic, peeled
- 2 tablespoons shelled and salted pistachios
- 2 tablespoons olive oil
- 1 teaspoon lime zest
- 2 teaspoons lime juice
- sea salt and floor black pepper, to style
- 1 cup thick unsweetened vegan yogurt (see notes for suggestions)
For Serving:
- chili oil/chili crisp
- additional herbs
- chopped pistachios
Notes
- Honeynut squash or koginut squashes can be particularly good right here! I discover these varieties to be sweeter and to have a extra concentrated flavour than butternut.
- A pleasant inexperienced salad and a few crusty bread rounds this dish out properly.
- I desire a coconut-based yogurt with minimal components right here. My favorite manufacturers are: Yoggu, Culina, or Cocoyo.
- I used cooked black lentils from a can right here! French, brown, or inexperienced lentils will even work.
Directions
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Preheat the oven to 400°F. Line each a big baking sheet with parchment, and a smaller one.
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On the massive baking sheet, mix the squash, cherry tomatoes, 2 tablespoons of olive oil, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon sumac, salt, and pepper. Toss to mix and unfold out evenly. Roast the greens within the oven till squash is tender and caramelized and tomatoes are bursting, about 30-35 minutes. Stir veg/flip items with a spatula on the midway level.
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Drain and rinse the lentils. Unfold them out on a clear dish towel. Blot them till they’re as dry as attainable. Switch the dried lentils to the baking sheet. Toss the lentils with remaining tablespoon of olive oil, garlic powder, onion powder, sumac, salt, and pepper. Unfold the coated lentils out in a single layer and roast for about quarter-hour, or till barely crisped up and chewy. Put aside.
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Make the yogurt sauce: In a meals processor, mix the herbs, jalapeño, garlic, pistachios, olive oil, lime zest, lime juice, salt, and pepper. Pulse the machine a number of instances till every part is finely chopped, scraping down the edges of the bowl with a spatula if mandatory. Add the vegan yogurt to the meals processor and pulse till the sauce is totally mixed and uniformly gentle inexperienced. Examine the sauce for seasoning and regulate if mandatory.
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To serve: Unfold a lot of the herbed yogurt sauce out on the bottom of your serving plate. Pile the roasted squash and tomatoes on prime of the yogurt sauce. Drizzle remaining sauce, sprinkle with the lentils, and garnish with chili oil, additional herbs, and pistachios.
