Ingredients

The following ingredients have 4 Servings
  • 1 acorn squash
  • 3 Tbsp e.v.o. oil
  • Fine sea salt to taste
  • Freshly ground pepper to taste
  • 20 white pearl onions halved
  • 1 sprig fresh sage
  • 2 sprigs fresh thyme
  • 1/2 tsp whole peppercorns
  • 1 carrot minced
  • 1 rib celery minced
  • 1 medium shallot minced
  • 1 cup organic black lentils
  • Aged balsamic vinegar
  • Balsamic cream

Instruction

  • Preheat oven to 350° F.
  • Wash acorn squash.
  • With a sharp pairing knife, carefully peel the outer edge of each rib of the acorn squash. Leave the skin on the indented parts creating a stripped effect .
  • Halve the acorn squash and scoop out strings and seeds.
  • Now cut squash in the indentations creating crescents.
  • Toss crescents with olive oil, salt, and pepper.
  • Line a baking sheet with parchment paper.
  • Place the seasoned crescents onto the baking sheet.
  • Bake for 16 minutes then turn crescents over and cook for another 18 minutes or until squash looks golden and is soft.
  • While squash is baking toss pearl onion halves into a bowl and toss with olive oil, salt and pepper.
  • Place on another parchment lined baking sheet and bake for 8 minutes or until onions are soft and caramelized on the edges.
  • Next place sage, thyme, and peppercorns in a cheesecloth sachet.
  • Toss minced carrot, celery, and shallot in a medium pot drizzled with 1 Tbsp of the e.v.o. oil.
  • Saute for 5 minutes till veggies are soft.
  • Place in lentils and stir well.
  • Add 3 1/2 cups water and the herb sachet to the pot and bring to a boil.
  • Reduce heat to a low simmer.
  • Cook for 30 minutes or until lentils are soft but still hold their shape, and the water has been absorbed.
  • Take out herb sachet and season lentils with salt and set aside.