From Soil to City

Butternut Squash

French Lentil Salad with Collards, Butternut, and Pepitas

1.5 c French lentils, picked through and rinsed
1 bay leaf
3 c cold water
1 medium butternut squash
6 tbsp EVOO
1 tbsp maple syrup
3 medium onions (diced small)
3 cloves garlic (diced small)
3 bunches collard greens (remove stem, cut into thin ribbons)

Dressing:
¼ cup apple cider vinegar
½ cup EVOO
1 Tbsp. maple syrup
1 Tbsp. stone ground mustard (I use Sir Kensingtons, which is local ☺ )
salt + pepper to taste

1. Preheat oven to 375.
2. In a medium-sized pot, cover lentils with cold water and bring to a boil. Turn heat down and simmer until lentils are soft (about 20-30 minutes), drain excess water if necessary. While lentils are still hot, season with salt and ¾ of the dressing.

3. Meanwhile, peel, seed, and dice squash. Reserve seeds if you plan to roast them instead of using store-bought pepitas (roasted pumpkin seeds).

4. In a large bowl, toss diced squash with 3 Tbsp. EVOO, maple syrup, and salt and pepper.

5. Spread squash on a baking sheet in a single layer and bake until soft and golden (about 30-40 minutes), mixing occasionally.

6. Pepitas: You can buy roasted pumpkin seeds OR simply place your squash seeds on a baking tray in a single layer and roast at 425 for about 10 minutes until lightly browned – when you can smell them, they are done.

7. When squash and pepitas are cooked, remove and set aside to cool.

8. Then, heat the last 3 Tbsp. EVOO in a saucepan with tight-fitting lid on medium-low heat. Add diced onions, and when translucent add garlic. After 1 minute, and collards and salt and pepper. Mix and cover for 5 minutes.

9. Whisk together salad dressing ingredients. Set aside.

9. In a large bowl, toss together lentils, butternut squash, collard mixture, and pepitas and top with dressing. Serve layered or combined.