Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Peel and seed 1 lb whole butternut squash, then cut the flesh into 3/4-inch cubes. Dice 6 oz yellow onion and mince 3 garlic cloves.

2. 2.

   Toss the squash on a baking sheet with 1 tbsp olive oil and 1/2 tsp fine table salt. Spread it in one layer and roast for 22–25 minutes, turning once, until browned and tender.

3. 3.

   While the squash roasts, heat 1 tbsp olive oil in a saucepan over medium heat. Add the diced onion and 1/4 tsp fine table salt; cook for 6–7 minutes, stirring occasionally, until soft.

4. 4.

   Add the minced garlic and spices:

   • 1 tsp ground paprika
   • 1/2 tsp ground cumin
   • 1/4 tsp ground ginger
   • 1/8 tsp ground cinnamon
   • 1/8 tsp ground cayenne

   Stir for 30 seconds, until fragrant.

5. 5.

   Rinse 6 oz dry red lentils. Add them to the saucepan with 1/4 tsp fine table salt and 2 cups water. Bring to a simmer, then cook uncovered for 17–20 minutes, stirring occasionally, until the lentils soften into a thick stew. Add a splash of water if it becomes too thick.

6. 6.

   Stir 1 tsp apple cider vinegar into the stew. Spoon into two bowls and top with the roasted squash.

Want more detail? See the temperature guide.