"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Lentil and Butternut Squash Salad Recipe

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This recipe for Lentil and Butternut Squash Salad, by , is from Struttman Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dan Taylor & Julie Schultz
Added: Tuesday, July 28, 2009


1 small butternut squash
1/2 c. small French green lentils
2-3 bay leaves (not California bay)
3/4 c. reduced chicken broth
4 T. chopped red onion
Red wine vinegar and olive oil

Cut the squash in half, scoop out seeds with rounded tablespoon and lightly rub skin with oil (to keep moist during baking).
Place cut side down on flat tray lined with aluminum foil.

Cook in 350 oven about 30 minutes. Cool and remove skin.

Carefully cut 1/3 of one of the halves into 1/4" cubes and set aside in a bowl. Reserve the rest of the squash for other recipes.

While the squash is warm, add 2 TBS chopped onion and gently mix into together.

While the squash is baking, reduce a can of chicken stock down to about 3/4 cup. Add the lentils, 2 TBS chopped onion and bay leaves and cover.
Cook the lentils, stirring occasionally, about 20 minutes (or until tender), adding water as needed.

After the lentils are cooked, remove pan from heat and while the lentils are still warm, stir in 1-2 TBS red wine vinegar and an equal amount of olive oil. Season to taste with salt and white pepper.

Mix warm lentils into the squash cubes, adjusting seasonings (vinegar, olive oil, salt and pepper) to your taste.




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