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 pounds whole, then cut the resulting approximately 1 pound of flesh into 3/4-inch cubes. Strip the leaves from 4 thyme sprigs to get about 1 teaspoon.

2. 2.

   Remove the tough stems from 4 ounces kale and thinly slice the leaves. Peel and mince 2 garlic cloves. Rinse 1/2 cup dry quinoa in a fine-mesh strainer. Separately, pick over and rinse 1/3 cup dry lentils.

3. 3.

   On a large rimmed baking sheet, toss together:

   • The prepared squash cubes
   • 1 tablespoon olive oil
   • 3/4 teaspoon fine sea salt
   • The prepared thyme leaves

   Spread in a single layer. Roast for 25–30 minutes, turning once, until browned at the edges and tender.

4. 4.

   While the squash roasts, place the rinsed lentils in a small saucepan with 2 cups water and 1/8 teaspoon fine sea salt. Bring to a boil, then simmer gently, partially covered, for 20–25 minutes until tender but still intact. Drain well.

5. 5.

   Meanwhile, combine the rinsed quinoa, 1 cup water and 1/8 teaspoon fine sea salt in a second small saucepan. 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. Fluff with a fork.

6. 6.

   Whisk the vinaigrette in a large serving bowl:

   • 1 tablespoon Dijon mustard
   • 1 tablespoon red wine vinegar
   • 1 tablespoon olive oil
   • 1/4 teaspoon black pepper

   Set aside until the grains and lentils are ready.

7. 7.

   Heat 1 teaspoon olive oil in a skillet over medium heat. Add the prepared garlic and stir for 30 seconds. Add the prepared kale and 2 tablespoons water; cook, stirring, for 3–4 minutes until tender and bright green.

8. 8.

   Add the warm quinoa and drained lentils to the vinaigrette and toss gently. Divide between two shallow bowls, arrange the roasted squash and garlicky kale over the top, and serve warm.

Want more detail? See the temperature guide.