Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Peel and seed 1 small butternut squash, about 1 1/2 lb whole, then cut its approximately 1 lb of flesh into 3/4-inch cubes. Peel and thinly slice 1 medium-large yellow onion (about 8 oz).

2. 2.

   On a large rimmed baking sheet, toss together:

   • The cubed squash
   • 1 tablespoon olive oil
   • 3/4 teaspoon fine sea salt
   • 1 teaspoon ground cumin

   Spread into a single layer. Roast for 25–30 minutes, turning once halfway through, until tender with browned edges.

3. 3.

   Pick through and rinse 1/2 cup dry lentils. Put them in a small saucepan with 2 cups water and 1/8 teaspoon fine sea salt. Bring to a boil, then reduce to a gentle simmer and cook uncovered for 20–25 minutes, until tender but still holding their shape. Drain any excess water.

4. 4.

   Rinse 1/2 cup long-grain white rice. Place it in a second small saucepan with 3/4 cup water and 1/4 teaspoon fine sea 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 5 minutes before fluffing.

5. 5.

   While the lentils and rice cook, heat 1 tablespoon olive oil in a skillet over medium heat. Add the sliced onion and 3/8 teaspoon fine sea salt. Cook for 15–18 minutes, stirring frequently, until softened and deeply golden; lower the heat if the edges darken too quickly.

6. 6.

   Stir 1/2 teaspoon ground turmeric and 1/4 teaspoon ground cinnamon into the golden onions and cook for 30 seconds. Add 2 tablespoons raisins and 2 tablespoons water. Cook for 1 minute, then reserve half of this spiced onion mixture for topping.

7. 7.

   Gently fold the cooked rice and drained lentils into the skillet with the unreserved spiced onion mixture. Warm over low heat for 1–2 minutes.

8. 8.

   Divide the lentil-rice mixture between two bowls. Arrange the roasted squash over one side, spoon the reserved spiced onions over the top, and add 1/4 cup plain yogurt to each bowl.

Want more detail? See the temperature guide.