Careme

Instructions

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

1. 1.

   Heat the oven to 425°F. Peel, seed and dice 1½ lb butternut squash into ¾-inch pieces. Peel and thinly slice 1 small red onion (about 5 oz).

2. 2.

   Toss the prepared squash and onion with 1½ tablespoons olive oil, ½ teaspoon fine table salt and ¾ teaspoon ground cumin. Spread on a baking sheet and roast for 28–32 minutes, turning once, until tender and browned at the edges.

3. 3.

   Rinse ¾ cup dry lentils. Put them in a saucepan with 2 cups water and ¼ teaspoon fine table salt. Bring to a boil, then simmer for 20–25 minutes until tender but intact; drain and toss with ½ tablespoon olive oil.

4. 4.

   Rinse ½ cup dry quinoa. In a second small saucepan, bring it to a boil with 1 cup water and ⅛ teaspoon fine table salt. Cover and simmer for 15 minutes, then remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork.

5. 5.

   Make the yogurt sauce by stirring together:

   • ½ cup plain yogurt
   • 1 garlic clove, peeled and finely grated
   • 2 teaspoons white wine vinegar
   • ¼ teaspoon ground cumin

   Set aside while the bowls finish cooking.

6. 6.

   Dice 1 cucumber and toss it with 1 teaspoon white wine vinegar and ⅛ teaspoon fine table salt.

7. 7.

   Divide the quinoa and lentils between two bowls. Add the roasted squash and onion and the cucumber, then spoon the yogurt sauce over the top.

Want more detail? See the temperature guide.