|New pjs and a giraffe hat for the baby|
|This photo may be blurry but it totally captures her immediate excitement when she opened the hobby horse.|
|The littlest member of our family has started eating something other than breastmilk!|
But, I have to say, I've had way too much sugar lately and don't really want to see another cookie for awhile. At least for a week. The other night, I made this for dinner. It was a good departure from the heavy food we've consumed lately, an interesting balance of textures and flavors, and contains lots of nutrients.
Originally from Bon Appetit 10/09, I came across the recipe on Smitten Kitchen awhile ago. Do you know my obsession with goat cheese? I'm surprised I haven't made this sooner. I didn't have the hot smoky paprika so I used Penzey's Spanish Paprika and a little cayenne. The spice coating on the butternut squash burnt a bit while the squash was roasting. I also used plain, brown lentils instead of French lentils. Don't skip the mint leaves or the goat cheese . . . they made the salad!
Butternut Squash & Lentil Salad with Goat Cheese
3 main course servings or 6 first course servings
3/4 cup lentils (original recipe says French green lentils)
- 6 cups 1-inch pieces peeled seeded butternut squash (appx one 2lb squash)
- 3 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- 1 teaspoon hot smoked Spanish paprika
- 1/2 teaspoon sea salt
- 4 cups baby arugula
- 1 cup soft goat cheese, crumbled
- 1/4 cup thinly sliced mint leaves
- 1 tablespoon red wine vinegar
Soak lentils in cold water for 10 minutes. Drain. Cook in a pot of boiling salted water until tender but firm, about 30 minutes. Rinse under cold water, drain and set aside.
Heat oven to 375 degrees. Toss the squash with 2 tablespoons of olive oil, the cumin, paprika and sea salt. Roast on a rimmed baking sheet for 15 minutes. Flip with a spatula and roast for another 10-15 minutes or until squash is tender but not mushy. Cool.
Mix lentils, roasted squash, 1 tablespoon of oil, arugula, mint, vinegar, and half of the goat cheese. Season with salt and pepper. After plating the salad, sprinkle the rest of the goat cheese on top.