Butternut squash with lentils
December 15, 2009
Do you ever look at a recipe that has a list of ingredients so long you find yourself drifting off halfway through? Much as I love the look of his dishes, I’m afraid this is what usually happens when I read Yotam Ottolenghi’s page in the Weekend Guardian. I’ve cut out so many of his recipes – but never cooked one of them. However, if the main ingredients are things I like and am happy cooking with, what I often do is pick out a few things and make my own, simpler version.
That’s what I did with my supper on Saturday night. Yotam’s original recipe was for root mash with wine-braised shallots. Which, in my kitchen, became butternut squash, lentils and shallots, with thyme and red wine vinegar. I’d never thought of combining lentils with squash before, but it is a very tasty and satisfying way of cooking these two humble ingredients. I ate it with a couple of grilled rashers of bacon, but it is easily substantial enough for a meal in itself – perhaps with some greens on the side, if you feel the need.