In the previous post I mentioned how I tend not to make new year's resolutions. Well scratch that, I just made one! While doing some much needed after-the-holidays cleaning, I
saw the mess in my pantry took stock of my pantry ingredients, and noticed how many items I have accumulated. One thing you might not know about me is that I am a compulsive buyer, I see something that tickles my cooking brain and buy it (well...except for things that are over-prized as I am a "cheap" compulsive buyer). Then life takes over, the item goes into the pantry, and I often forget about it, and sometimes I end up finding the item when it has pasted its prime so it goes into the compost (not really green, isn't it?) Wishing to spend money more wisely this year, and decrease the waste, I decided to not buy any more ingredients until my pantry is completely clean, which will take a while I imagine. I then thought that it would be a great way to start the year blogging the dishes I make with those ingredients, which are for the most part really healthy.
I started with lentils, a great favorite of mine, a powerful ingredient, and versatile too. Since I also had a wonderful delicata squash on hand, I used that one up as well.
|Not such a great photo of a beautiful squash|
I love making lentils and eating them with roasted squash, so here is the first dish of the year. I am sure most of the dishes I will make will not be new to you, but if I can introduce some new great healthy ingredients, or a new way of cooking them, my life as a blogger will be fulfilled.
I wish the photos were better, I took the photos at different times of the day and in different light conditions. I need to learn how to be more professional and set up a photo shoot so I can take pictures at the same time. That could be another new year's resolution, don't you agree?
Lentils with Roasted Delicata Squash
1/2 cup lentils (I used the little french lentils)
1 medium delicata squash (or any other squash you prefer)
Sage leaves, chopped fine
3 TBS extra virgin olive oil
Salt and pepper to taste
Smoked cheese of your choice to grate on top (I used mozzarella)
Pre-heat oven to 375F. Cook the lentils in plenty of water until tender (with lentils is not necessary to soak them overnight, but if you are inclined to do so they will cook faster).
While the lentils are cooking, cut the squash lengthwise (delicata squash doesn't need to be peeled), remove the seeds and cut in slices. Roast until soft.
Drain the cooked lentils and sauté them with 1 TBS olive oil, add salt to taste.
Sauté the squash slices with 2 TBS of olive oil, the chopped sage leaves, and salt and pepper to taste.
Mix the lentils with the squash and top with some smoked cheese if you are using it (amount is personal, I used about 2 tablespoon).
Makes two servings.