Chile Butter Roasted Delicata Squash
with Garlicky Greens & Lemon Yogurt
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- 1 cup French green lentils
- 1 delicata squash
- 1 lemon
- ¼ cup Forager Project® Organic Dairy-free Cashewmilk Yogurt
- 2 tbsp vegan butter
- 2 tbsp chile garlic sauce
- 2 garlic cloves
- 6 oz gai lan
- ¼ oz fresh dill
- 1 tbsp + 2 tsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
Preheat the oven to 375°F. Rinse and sort the French green lentils, and add to a small saucepan with 2 ¼ cup water and a pinch of salt. Bring to a boil, cover, reduce heat to low, and simmer until lentils are tender, 18 to 20 minutes. Drain any remaining water.
Trim the ends off the delicata squash, use a spoon to scoop out the seeds, and slice into 6 rounds about ½ inch thick. Add sliced squash to a baking sheet and toss with 1 tbsp vegetable oil and a pinch of salt and pepper. Roast until slightly caramelized and fork-tender, 18 to 20 minutes.
Zest and halve the lemon, juice one half, and cut the other half into wedges.Add yogurt, just ½ tsp lemon zest, just 2 tsp lemon juice, and a pinch of salt to a small bowl. Add the butter and as much of the chile garlic sauce as you’d like to another small bowl, and mix well.
Peel and thinly slice the garlic. Roughly chop the gai lan. Heat 2 tsp vegetable oil in a large nonstick skillet over medium-high heat. Add sliced garlic and cook until lightly browned in places. Add chopped gai lan and a pinch of salt and pepper and cook until tender, 2 to 3 minutes.
Pick the dill fronds from the stem. Spread some of the chile butter on the roasted squash. Divide the French green lentils and garlicky greens between plates, and top with chile butter roasted delicata squash. Drizzle with lemon yogurt and sprinkle with dill fronds and remaining lemon zest. Serve with lemon wedges and dollop any remaining chile butter on top. Enjoy!