Careme

Instructions

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1. 1.

   Preheat the oven to 425°F. Peel and seed 1 small butternut squash, about 1 1/2 lb whole, and cut the resulting 1 lb flesh into 3/4-inch cubes.

2. 2.

   Toss the squash on a large rimmed baking sheet with the following:

   • 1 tablespoon olive oil
   • 1/2 teaspoon ground cumin
   • 3/4 teaspoon table salt
   • 1/4 teaspoon ground black pepper

   Spread in a single layer. Roast for 25–30 minutes, turning once, until tender with browned edges. Prepare the other components while it roasts.

3. 3.

   Sort and rinse 1/2 cup dry lentils. Place in a small saucepan with 2 cups water, bring to a boil, then reduce to a gentle simmer. Cook partially covered for 20–30 minutes, until tender but still holding their shape, adding a little water if needed to keep them submerged. Drain well and season with 1/8 teaspoon table salt.

4. 4.

   Meanwhile, rinse 1/2 cup dry white rice. Combine in another small saucepan with 3/4 cup water and 1/8 teaspoon table salt. Bring to a boil, cover, and reduce the heat to low. Cook for 15 minutes, then remove from the heat and let stand, covered, for 10 minutes. Fluff with a fork.

5. 5.

   While the lentils and rice cook, peel and thinly slice 1 medium yellow onion, about 6 oz. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the onion and 1/4 teaspoon table salt; cook for 12–15 minutes, stirring often, until softened and golden. Add a splash of water if it begins to catch.

6. 6.

   Stir 1/4 teaspoon ground cinnamon and 1/4 teaspoon ground turmeric into the golden onions for 30 seconds. Add 2 tablespoons raisins and 1 tablespoon water; cook for 2 minutes, until the raisins soften. Fold in the cooked lentils and remove from the heat.

7. 7.

   Chop enough fresh mint to measure 2 tablespoons. Squeeze 1/2 lemon to obtain 1 tablespoon juice. Fold the lemon juice and 1 tablespoon of the chopped mint into the lentil-onion mixture.

8. 8.

   Divide the rice between two shallow bowls. Spoon the spiced lentils over one side and arrange the roasted squash alongside. Scatter the remaining 1 tablespoon chopped mint over both bowls and serve warm.

Want more detail? See the temperature guide.