Tarragon Delicata Lentils
I have literally fallen in love with delicata squash this fall. Not only is it delicious, you don't have to remove the peel like other winter squashes making it super easy to prepare.
1 medium delicata squash, chopped
1 medium red onion, chopped 1/4 cup plus
1 tablespoon extra-virgin olive oil
1 cup dried French lentils, rinsed and picked over to remove any stones
2 garlic cloves, peeled and lightly crushed
1 tablespoon minced fresh tarragon leaves salt and freshly ground black pepper
Move an oven rack to the middle position and heat the oven to 350 degrees. Toss the delicata squash, onions, 1 tablespoon of the oil, and salt and pepper to taste on a large rimmed baking sheet. Roast, stirring the vegetables once or twice, until lightly browned, about 30 minutes.
Meanwhile, bring the lentils, garlic, and 4 cups of water to a boil in a medium saucepan. Reduce the heat and simmer for 20 minutes. Stir in one teaspoon salt andcontinue cooking until the lentils are tender but not mushy, about 5 minutes. Drain and discard the garlic.
Add the warm lentils, chopped onion, and roasted squash to the bowl with the tarragon and olive oil. Toss to coat and add salt and pepper to taste. Serve immediately or cool to room temperature.