Lentils, Feta and Acorn Squash

Earthy lentils, caramelized squash, and sharp feta — a grounded dish with fresh, bright edges.

Ingredients

• 1 acorn squash

• 1 cup black lentils

• 2 garlic cloves, smashed

• 1 bay leaf

• 5 tablespoons olive oil, divided

• Salt and black pepper, to taste

• 3 tablespoons red wine vinegar

• ⅓ cup feta cheese, crumbled

• Handful of mint leaves

• 4 scallions, thinly sliced on the bias

• Maldon sea salt, for finishing

Instructions

1. Prep the Squash
   Cut the top and bottom off the acorn squash. Slice it in half from top to bottom and scoop out the seeds with a spoon. Cut into ¼-inch thick half-moons.

2. Roast the Squash
   Preheat the oven to 400°F. Toss the squash with 2 tablespoons of olive oil, season with salt and pepper, and spread on a parchment-lined baking sheet. Roast for about 30 minutes, flipping halfway, until golden and tender.

3. Cook the Lentils
   Rinse the lentils under cold water and remove any debris. Place them in a pot and cover with 2 inches of water. Add the garlic and bay leaf. Bring to a boil, then reduce to a simmer and cook for 20–30 minutes, or until tender. Drain and discard the garlic and bay leaf.

4. Dress the Lentils
   Place the cooked lentils in a serving dish. Add the red wine vinegar, 3 tablespoons olive oil, salt, and pepper. Toss gently to combine.

5. Assemble and Serve
   Add the roasted squash to the lentils. Top with crumbled feta, mint leaves, and scallions. Finish with Maldon sea salt and freshly cracked black pepper. Serve warm or at room temperature.