Roasted Butternut Squash with Lentils, Cherry Tomatoes & Herbed Yogurt
Ingredients
Roasted Squash, Tomatoes & Lentils
-
2
lb
butternut squash, peeled and chopped into slices
-
2
cups
cherry tomatoes
-
3
tablespoons
olive oil, divided
-
1
teaspoon
garlic powder, divided
-
1
teaspoon
onion powder, divided
-
1
teaspoon
sumac, divided
-
1
cup
cooked lentils
Herbed Yogurt
-
1
cup
mixed leafy herbs (mint, parsley & basil)
-
1
small
jalapeño pepper, seeded and chopped
-
1
clove
garlic, peeled
-
2
tablespoons
shelled and salted pistachios
-
2
tablespoons
olive oil
-
1
teaspoon
lime zest
-
2
teaspoons
lime juice
-
to taste
sea salt and ground black pepper
-
1
cup
thick unsweetened vegan yogurt
For Serving
-
to taste
chili oil/chili crisp
-
to taste
extra herbs
-
to taste
chopped pistachios
Instructions
- Preheat the oven to 400°F and prepare baking sheets.
- On a large baking sheet, mix the squash, cherry tomatoes, 2 tablespoons of olive oil, garlic powder, onion powder, sumac, salt, and pepper. Roast for 30-35 minutes until tender.
- Prepare lentils by draining, rinsing, and drying them. Toss with remaining olive oil, garlic powder, onion powder, sumac, salt, and pepper, then roast for about 15 minutes until crispy.
- In a food processor, blend the herbs, jalapeño, garlic, pistachios, olive oil, lime zest, lime juice, salt, and pepper. Add the vegan yogurt and blend until smooth.
- To serve, spread the herbed yogurt sauce on a plate, top with roasted vegetables, drizzle with remaining sauce, and garnish with lentils, chili oil, extra herbs, and pistachios.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
8g
Sodium
200mg
Cholesterol
0mg
You might also like