1 butternut squash 2 onions 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
Roasted Squash 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.
Lentils 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.