1 small (about 1 pound) butternut squash, peeled, scooped out, and cubed
2 tablespoons olive oil
Kosher salt and pepper
1 cup green lentils
1 onion, halved and sliced thin
6 ounces sweet Italian sausage, casing removed
1/4 teaspoon Aleppo pepper flakes, plus extra for serving
2 tablespoons sherry vinegar
Freshly grated Parmesan cheese, for serving.
Preheat oven to 425 degrees. Toss squash with oil on baking sheet and season with salt and pepper. Roast squash until browned and tender, 25 to 30 minutes, rotating sheet and stirring and turning squash twice during roasting. Set aside.
Meanwhile, prepare lentils according to package directions. (For mine: Combine lentils with 4 cups hot water. Simmer gently, partially covered, until tender, 25 to 35 minutes.) Drain, return to pot, and set aside.
While squash is roasting and lentils are simmering, in large skillet, cook sausage over medium-high heat, stirring and breaking up meat with spoon, until browned and cooked through, 5 to 7 minutes. Transfer to plate.
Reduce heat to medium, add onion to skillet and cook in sausage fat (add olive oil if needed), stirring often, until tender and lightly browned, about 10 minutes.
Stir in lentils and Aleppo pepper flakes. Season with salt. Off heat, stir in sherry vinegar, then squash and sausage.
Serve, with Parmesan and extra Aleppo pepper.
Lentils with sausage and roasted butternut squash