Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Halve 1 medium acorn squash lengthwise, scoop out the seeds, and cut into 3/4-inch-thick wedges; leave the edible skin on. Toss on a rimmed baking sheet with 1 tablespoon olive oil and 1/2 teaspoon fine table salt. Arrange in a single layer.

2. 2.

   Finely dice 1 medium yellow onion (about 8 oz) and mince 2 garlic cloves. Rinse 3/4 cup dry red lentils in a fine-mesh strainer and drain.

3. 3.

   Make the berbere-style spice mixture by combining:

   • 2 teaspoons sweet paprika
   • 1 teaspoon ground coriander
   • 1/2 teaspoon ground ginger
   • 1/4 teaspoon ground fenugreek
   • 1/8 teaspoon ground cinnamon
   • 1/8 teaspoon cayenne pepper
4. 4.

   Roast the squash for 30–35 minutes, turning halfway through, until browned at the edges and easily pierced with a fork. Make the stew while it roasts.

5. 5.

   Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the diced onion and cook for 8–10 minutes, stirring frequently, until soft and lightly golden. Add the minced garlic and the spice mixture; stir for 30 seconds.

6. 6.

   Add the rinsed lentils, 2 1/2 cups water, and 3/4 teaspoon fine table salt. Bring to a boil, then reduce to a gentle simmer. Cook partially covered for 18–22 minutes, stirring occasionally, until the lentils have softened into a thick stew. If it becomes too thick before the lentils soften, add water 2 tablespoons at a time.

7. 7.

   Stir 1 teaspoon apple cider vinegar into the stew. Divide between two shallow bowls and arrange the roasted squash wedges alongside, with their browned edges facing up.

Want more detail? See the temperature guide.