Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Preheat the oven to 425°F. Prepare the roasting ingredients:

   • 1 1/2 lb whole butternut squash: peel, seed and cut into 3/4-inch cubes, yielding about 1 lb
   • 1 small red onion (about 4 oz): peel and cut into thin wedges
   • 2 garlic cloves: peel and finely chop
   • 1 tablespoon olive oil
   • 1 teaspoon Morton kosher salt

   Toss everything together on a large rimmed baking sheet and spread into a single layer. Roast for 25–30 minutes, turning once, until the squash is tender and golden at the edges.

2. 2.

   While the vegetables roast, rinse 1/2 cup dry lentils and place in a small saucepan with 2 cups water and 1/4 teaspoon Morton kosher salt. Bring to a boil, then reduce to a gentle simmer. Cook partially covered for 25–35 minutes, until tender but still holding their shape; add a splash of water if needed to keep them submerged. Drain well.

3. 3.

   Zest and juice 1 lemon. Whisk together the dressing in a large bowl:

   • 1 teaspoon lemon zest
   • 2 tablespoons lemon juice
   • 1 tablespoon olive oil
   • 1 tablespoon fresh oregano leaves, finely chopped
   • 1/4 teaspoon ground black pepper

   Set the lemon-oregano dressing aside.

4. 4.

   When the lentils are nearly tender, bring 1/2 cup water and 1/4 teaspoon Morton kosher salt to a boil in another small saucepan. Stir in 1/2 cup dry couscous, cover and remove from the heat. Let stand for 5 minutes, then fluff with a fork.

5. 5.

   Add the warm, drained lentils to the lemon-oregano dressing and toss gently to coat.

6. 6.

   Divide the couscous between two bowls. Spoon the dressed lentils over it, arrange the roasted vegetables alongside, and crumble 2 oz feta evenly over both bowls. Spoon any dressing left in the mixing bowl over the vegetables and serve warm.

Want more detail? See the temperature guide.