Maple Roasted Acorn Squash and Lentils with Herbed Tahini Sauce
- 1 tablespoon maple syrup
- 3 tablespoons extra virginolive oil
- 1 large acorn squash
- ¼ teaspoon salt + more to taste
- pepper to taste
- 1 cup dry brown lentils
- 2 large garlic cloves chopped
- ¼ cup cilantro
- ¼ cup parsley
- ¼ cup basil
- 2 tablespoons freshly squeezed lemon juice
- ½ cup tahini
- 1/3 cup crumbled feta cheese
- 1/4 cup roasted and saltedpistachios chopped
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. In a small bowl, stir together the maple syrup and 1 tablespoon of the olive oil and set aside.
Cut the acorn squash in half and scoop out the seeds. Slice each half crosswise into ½-inch thick slices(half-moon shapes.) Lay the slices out on the prepared baking sheet, brush with the maple olive oil, and season with salt and pepper. Roast the squash until slightly browned, about 25 minutes.
Meanwhile, cook the lentils.Place the lentils with 4 cups of water and a bay leaf in a medium pot and bring to a boil. Once boiling, reduce heat to medium and let simmer for 20 minutes or until tender. Drain off any excess liquid and remove the bay leaf.
While lentils and squash cook, prepare the tahini sauce. In a food processor, pulse together the garlic, cilantro, parsley, basil, lemon juice, olive oil, and 1/3 cup water until combined. Add the tahini, ¼ teaspoon of salt, and season with pepper and blend until creamy and smooth. Taste and adjust with more salt, if needed.
Spread the lentils out in a serving bowl. Top with acorn squash. Drizzle with tahini sauce, sprinkle with feta and pistachios.