You most likely haven’t had roasted butternut squash like this before! This recipe for oven-roasted tender butternut squash slices combines burst cherry tomatoes, chewy–crispy lentils, and a creamy herbed vegan yogurt sauce to carry all of it collectively. Roasted on a sheet pan with spices, this sturdy vegetable aspect (or vegan very important!) emerges from the oven golden brown with fantastically delicate texture. Serve heat, right out of the oven with some crusty bread for mopping up all of the sauce. Prepared in 1 hour.
I want to make an aesthetic aspect which will additionally work as an important. When coping with butternut squash, roasting is my go-to cooking method. On this recipe, I mix slices of squash with cherry tomatoes and spices, and roast all of that till the squash is tender and the tomatoes have burst. The mixture of delicate/barely candy with the tangy caramelized tomatoes is unimaginable.
I pile the greens on extreme of a creamy and barely spicy herbed yogurt sauce. For savoury vegan yogurt sauces, I want to make use of unsweetened coconut milk yogurt. I uncover that they’ve the richest flavour and the sharp tang that I’m looking for. Yoggu, Culina and Cocoyo are my favorite producers. The yogurt will get blitzed up with present herbs, jalapeño, garlic, shelled pistachios, lime, and considerably little little bit of olive oil. I swoosh it out on the serving platter before piling it up with the roasted greens. The sauce could also be made as so much as 5 days prematurely and saved all through the fridge.
The crispy-chewy lentils present a lovely textural distinction. They roast in a single totally different sheet pan alongside the squash with the same spices for about quarter-hour. My accomplice doesn’t notably profit from lentils, nonetheless loves them after they’re cooked like this. I do an analogous treatment in a root vegetable salad in my cookbook!
Followers of this recipe may additionally like my Grounding Roasted Roots with Jalapeño Yogurt Sauce or these Grilled Cauliflower Wedges with Tahini Yogurt & Sumac Onions.
This vegan roasted butternut squash dish is bursting with flavour! Candy squash, burst cherry tomatoes, tangy and creamy herbed yogurt sauce, chewy lentils for protein, present herbs, and a closing contact of chili crisp.
Servings 4 -6
Elements
- 2 lb (908 grams) butternut squash, peeled and chopped into slices
- 2 cups cherry tomatoes
- 3 tablespoons olive oil, divided
- 1 teaspoon garlic powder, divided
- 1 teaspoon onion powder, divided
- 1 teaspoon sumac, divided
- 1 cup cooked lentils
Herbed Yogurt:
- 1 cup blended leafy herbs
- 1 small jalapeño pepper, seeded and chopped
- 1 clove garlic, peeled
- 2 tablespoons shelled and salted pistachios
- 2 tablespoons olive oil
- 1 teaspoon lime zest
- 2 teaspoons lime juice
- sea salt and flooring black pepper, to trend
- 1 cup thick unsweetened vegan yogurt (see notes for concepts)
For Serving:
- chili oil/chili crisp
- extra herbs
- chopped pistachios
Notes
- Honeynut squash or koginut squashes could possibly be considerably good correct proper right here! I uncover these varieties to be sweeter and to have an additional concentrated flavour than butternut.
- A delightful inexperienced salad and a few crusty bread rounds this dish out accurately.
- I choose a coconut-based yogurt with minimal parts correct proper right here. My favorite producers are: Yoggu, Culina, or Cocoyo.
- I used cooked black lentils from a can correct proper right here! French, brown, or inexperienced lentils may match.
Directions
Preheat the oven to 400°F. Line each an unlimited baking sheet with parchment, and a smaller one.
On the massive baking sheet, mix the squash, cherry tomatoes, 2 tablespoons of olive oil, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon sumac, salt, and pepper. Toss to mix and unfold out evenly. Roast the greens all through the oven till squash is tender and caramelized and tomatoes are bursting, about 30-35 minutes. Stir veg/flip objects with a spatula on the midway diploma.
Drain and rinse the lentils. Unfold them out on a clear dish towel. Blot them till they’re as dry as doable. Swap the dried lentils to the baking sheet. Toss the lentils with remaining tablespoon of olive oil, garlic powder, onion powder, sumac, salt, and pepper. Unfold the coated lentils out in a single layer and roast for about quarter-hour, or till barely crisped up and chewy. Put aside.
Make the yogurt sauce: In a meals processor, mix the herbs, jalapeño, garlic, pistachios, olive oil, lemon juice, salt, and pepper. Pulse the machine just a few occasions till all the points is finely chopped, scraping down the perimeters of the bowl with a spatula if necessary. Add the vegan yogurt to the meals processor and pulse till the sauce is totally mixed and uniformly delicate inexperienced. Check out the sauce for seasoning and modify if necessary.
To serve: Unfold quite a few the herbed yogurt sauce out on the underside of your serving plate. Pile the roasted squash and tomatoes on extreme of the yogurt sauce. Drizzle remaining sauce, sprinkle with the lentils, and garnish with chili oil, extra herbs, and pistachios.
