roasted kabocha squash with lentil medley
Kabocha squashes are in season and they are delicious! Their consistency is similar to pumpkin. They're a little bit sweet and very filling. This grounding meal is vegan and gluten free and full of flavour. Topped with lentils, tomatoes and kale there's no shortage of nutrients, vitamins and fiber in this recipe, which serves about 3 people.
- 1 kabocha squash
- 3 tablespoons of olive oil
- dash of salt
- 1 can of lentils, rinsed and drained (1.5 cups)
- 1/2 yellow onion, diced
- 1 clove of garlic, minced
- 1/2 head of kale, ripped into salad size pieces
- 1 cup of cherry tomatoes, sliced in half
- 1 teaspoon of cumin
- 1 tablespoon of tahini to drizzle on top (optional)
Preheat the oven to 400 degrees.
Slice the squash in half, and then slice two more times to create 6 pieces
Line a pan with parchment paper and drizzle olive oil on the pieces of squash. Add a dash of salt.
Cook for 30 minutes or until the pieces are cooked through. You should be able to stick a fork in it.
When there's about ten minutes left for the squash to cook, add the other two tablespoons of olive oil, lentils, onion, garlic, kale, cherry tomatoes and cumin into a separate pan on the stove on medium heat.
Cook the mix for about 10 minutes or until the onions are translucent.
When the squash is ready, scoop out the toppings onto the slices. It doesn't have to be perfect.
Drizzle with tahini and enjoy!