1 butternut squash
2 cloves garlic
1 1/2 cup lentils
1/2 cup white wine
4-5 cups vegetable stock
2 tablespoons balsamic vinegar
1 tablespoon dijon mustard
salt + pepper
flat leaf parsley
Pre-heat the oven at 425F.
Cut the squash in half, empty it and cut each piece again lengthwise.
Put the pieces in a pan with the skin facing down and pour some oil over them.
Add salt and ground pepper.
Roast in the oven for about 40-45 minutes or until thoroughly cooked.
Leave to cool and remove the skin with a knife. Cut into 1 inch cubes.
Finely chop the onions and garlic.
In a big pot sweat them in butter over a low heat. You don’t want them brown.
Add the lentils and wine. Once the wine has been absorbed, add the stock. Start with 4 cups and add more if necessary.
Simmer for 25-30 minutes, or until the lentils are cooked. If they are too dry, add a bit of water.
Stir in the balsamic and mustard.
Salt and pepper to taste.
Mix in the squash cubes.
Top with some chopped parsley and the white wine-mustard sauce.
White Wine-Mustard Sauce
1 cup white wine
1/2 cup heavy cream
2 tablespoons dijon mustard
pinch of salt
Bring the wine to a low boil and reduce by half.
Add the cream, mustard and salt.
Simmer for 10 minutes.