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Lentils.org

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Maple-Balsamic Lentils with Roasted Squash & Cranberries

Prep Time: 20 Minutes

Total Time: 50 Minutes

Servings: 10

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • Roasted Squash & Lentils
  • 6 cups (1.5 L) butternut squash, 3/4-inch diced
  • 3 Tbsp (45 mL) olive oil, divided
  • 1 ½ tsp (7 mL) salt, divided
  • ½ tsp (2 mL) pepper
  • ½ cup (125 mL) red onion, small diced
  • 4 cups (1 L) cooked whole red (brown) lentils
  • 1 cup (250 mL) dried cranberries
  • 2 Tbsp (30 mL) parsley, chopped
  • 1 Tbsp (15 mL) fresh thyme
  • ¾ cup (175 mL) pecans, toasted and roughly chopped
  • Maple-Balsamic Glaze
  • ¼ cup (60 mL) balsamic vinegar
  • 3 Tbsp (45 mL) pure maple syrup
  • 2 Tbsp (30 mL) olive oil
  • 1 Tbsp (15 mL) Dijon mustard
  • 1 tsp (5 mL) garlic, minced
  • ½ tsp (2 mL) salt

Directions

  1. Preheat oven to 400°F (200°C).
  2. Toss squash with 2 Tbsp (30 mL) oil, 1 tsp (5 mL) salt, and pepper.
  3. Spread squash evenly onto parchment-lined sheet pans and roast for 20–25 minutes, stirring once, until lightly browned and tender but still holding its shape.
  4. To prepare the maple-balsamic glaze: In a small bowl, whisk together balsamic vinegar, maple syrup, 2 Tbsp (30 mL) oil, Dijon, garlic, and ½ tsp (2 mL) salt. Set aside.
  5. Heat 1 Tbsp (15 mL) oil in a large sauté pan over medium heat. Add red onion and sauté for 2–3 minutes until softened. Add lentils and approximately two-thirds of the maple-balsamic glaze. Cook for 3–4 minutes until the lentils are heated through.
  6. Gently fold in roasted butternut squash, dried cranberries, parsley, and thyme.
  7. Add remaining maple-balsamic glaze and gently toss to combine. Adjust seasoning as needed.
  8. Transfer to a hotel pan and hold hot for service.
  9. Immediately before service, finish with toasted pecans.
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