Good Eggs Team Lunch: Roasted Butternut Squash, Warm Puy Lentils with Oven-Dried Tomatoes & Brooklyn Cured Sausage
Another beautiful, not to mention absolutely delicious, lunch whipped together by our incredible chef, Audrey Snyder. This meal was the perfect thing for some of the first seriously chilly days of winter.
Double your recipe and use leftovers for your next week-day soup! The roasting caramelizes this sweet and creamy squash adding a sweet-savory depth to a simple soup.
1 medium butternut squash
couple pinches kosher salt
3-4 tablespoons olive oil
seasoning of your choice: thyme, lavender, chilies etc.
Preheat oven to 375. Begin by peeling the squash with a vegetable peeler, If the skin seems too thick you can always skip this step and carefully do it with a knife. Remove the stem and bottom of the squash then slice in half lengthwise. Use a spoon to scoop out the seeds. Slice into even, 1/2" pieces (about bite-sized) and toss in a bowl with olive oil, salt, and any herbs or spices you have. The key to a good roast veggie is to season it just before roasting, the salt draws moisture out allowing the sugar in your veggies to caramelize to perfection! if you leave salted veggies for too long before putting them in the oven they will sweat out too much water and have a tendency to steam (think not crispy!). Roast Squash for 20-30 minutes or longer until they are golden brown and soft in the center.
WARM PUY LENTILS WITH AND OVEN-DRIED TOMATOES
This is the perfect for those hydroponic tomatoes! or even whole peeled tomatoes right out of the can!
1 small red onion, thinly sliced
1 tablespoons red wine, sherry vinegar, or rose wine vinegar
1 1/4 cup dried Castellucio or Puy lentils
3 tablespoons chopped parsley (or chervil)
3 tablespoons chopped chives
3 medium Tomatoes, alternatively one can of whole peeled tomatoes
2 tablespoons balsamic vinegar
1 tablespoons raw sugar (or honey)
Preheat oven to 350. First make the oven roasted tomatoes, slice them into 1/4" slices and lay them on a baking sheet, if you are using canned tomatoes slice them in half, remove some of the seeds, and flatten onto baking sheet. Sprinkle with thyme, oil, vinegar, sugar and salt. Bake for 40 minutes-an hour until they have become soft and caramelized.
Meanwhile, place the red onion in a medium bowl, pour over the vinegar and sprinkle with the sea salt. Stir, then leave for a few minutes so the onion softens.
Place the lentils in a pan of boiling water (the water should just barely cover the lentils) and cook for 20-30 minutes or until tender. Drain well in a colander and while still warm, add to the onion-vinegar mixture. Add the olive oil, garlic and some black pepper. Stir to mix and leave to cool. Once cool, add the herbs and gently mix together. Taste and adjust seasoning for salt.
To serve, pile up the lentils on a large plate or bowl, mix in tomato and drizzle with tomato cooking juices.
2-3 packages of Brooklyn Cured chicken garlic sausages
If serving a large group (like our team!), places sausages on a baking sheet and cook at 350 until the skin starts to get a little crispy. If you are prepping for a small group, place the sausages in a frying pan with a a 1/4 inch of water and cover. The water will help steam the sausages and keep them nice and juicy.
Enjoy together with a bright, crisp salad to balance the rest of the meal.
Recipe by Audrey Snyder, Good Eggs Chef
Photo by Dacia Pierson, Good Eggs Photographer
