LENTILS WITH CURRIED BUTTERNUT SQUASH AND WALNUTS
1 small butternut squash (about 2 pounds), halved, peeled, seeded, and cut into 1-inch pieces
1⁄4 cup sliced shallots
1⁄4 cup extra virgin olive oil
2 teaspoons Madras curry powder
Salt and freshly ground black pepper
1 cup (about 4 ounces) walnuts, chopped
4 cups water
1 cup small French green lentils, picked over and rinsed
1⁄4 cup chopped fresh cilantro
3 teaspoons fresh lime juice
1. Put a rack in the middle of the oven and preheat oven to 425° F.
2. Toss squash with shallots, oil, curry powder, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper in a bowl until coated. Spread out on baking sheet. Bake for 15 minutes. Sprinkle walnuts over squash and bake until walnuts are lightly toasted and squash is tender, about 10 minutes more.
3. Meanwhile, bring water to a boil in a 2-quart saucepan. Add lentils and 1⁄2 teaspoon salt, reduce heat, and simmer, partially covered, until lentils are tender but not falling apart, about 20 minutes. Drain in a sieve and transfer to the same bowl you used to toss the squash.
4. Add squash mixture, cilantro, and lime juice to lentils. Toss well to combine. Add more salt and pepper if desired.