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 1 lb of the flesh into 3/4-inch cubes.

2. 2.

   Finely dice 4 oz yellow onion. Rinse 1/2 cup dry quinoa in a fine-mesh sieve, then separately rinse 1/2 cup dry red lentils.

3. 3.

   On a large rimmed baking sheet, toss the squash with:

   • 1 tablespoon olive oil
   • 1 1/2 teaspoons Diamond Crystal kosher salt
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon smoked paprika
   • 1/4 teaspoon ground black pepper

   Spread in a single layer and roast for 25–30 minutes, turning once, until tender with browned edges. Cook the bowl components while it roasts.

4. 4.

   Put the rinsed quinoa in a small saucepan with 1 cup water and 1/4 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover and reduce the heat to low. Simmer for 15 minutes, then remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork.

5. 5.

   Heat 1 tablespoon olive oil in a second saucepan over medium heat. Add the prepared onion and cook for 4–5 minutes, stirring occasionally, until softened.

6. 6.

   Stir the following into the softened onion:

   • 1 teaspoon fresh diced garlic
   • 1 teaspoon ground cumin
   • 1/2 teaspoon smoked paprika
   • 1 teaspoon chili powder
   • 1/2 teaspoon dried oregano
   • 3/4 teaspoon Diamond Crystal kosher salt

   Cook, stirring, for 30 seconds. Add the rinsed lentils and 1 cup water. Bring to a gentle simmer and cook uncovered for 12–15 minutes, stirring occasionally, until the lentils are tender and form a thick, spoonable mixture. If they become dry before softening, add water 2 tablespoons at a time.

7. 7.

   Squeeze 1 organic lime to obtain about 2 tablespoons juice. Stir 1 tablespoon juice into the cooked lentils and 1 tablespoon juice into the fluffed quinoa.

8. 8.

   Divide the quinoa between two bowls. Spoon the smoky lentils alongside it, top with the roasted squash and scatter 2 tablespoons unsalted roasted pumpkin seeds evenly over the bowls.

Want more detail? See the temperature guide.