Roasted Acorn Squash with Black Lentil and Cipollini Onions
Lentil makes a great addition to the earthly flavor of the roasted autumn vegetables.
LENTIL
1 cup green lentil
3 tablespoon olive oil
½ medium Spanish onion, chopped
3 cloves garlic, peeled & halved lengthwise
1 plum tomato, skin pilled and diced
1/4 cup sliced carrots
3 spring fresh thyme
1 spring fresh oregano
Salt to taste
SQUASH AND CIPOLLINI ONIONS
For Acorn squash, cipollini onions and baby fennel
1 acorn squash,cut to crescents
1lbs cipollini onions, trimmed and peeled
1 fennel bulb cut
2 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon whole black peppercorns – freshly ground
Full recipe is available at the November Issue of MAZA Cooking Journals.
