One of my recent lentil creations was this one in which I paired the legumes with some roasted butternut squash, crumbled and browned sausage, and crispy fried onions. For a little heat — remember we’re trying to stay warm here in New England — I added some Aleppo pepper.
Then a splash of sherry vinegar (my favorite) was just the thing to perk up the whole dish. And for a savory saltiness, I grated a little Parmesan over everything before serving.
Does anyone else think it got cold really fast this year? I don’t feel like we eased into it at all. I mean, I’ve seen snow twice already, and it’s only November! (Of course, now we’re getting a few days of warm weather, which I will not complain about at all!
Yesterday was gorgeous!) The colder temperatures had me developing cravings for hearty, warming dishes like soups or bowlfuls of lentils. I seriously feel like I could eat lentils all late fall and winter long.
On a chilly night, I recommend whipping up a dish of these hearty, filling lentils and digging in. They are sure to warm you up and fill you up.
1 small (about 1 pound) butternut squash, peeled, scooped out, and cubed
2 tablespoons olive oil
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