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Chile Roasted Delicata with Muhammara & Charred Lemon
2 Serving Dinner

Chile Roasted Delicata

with Muhammara & Charred Lemon

Tags: Gluten-Free, High-Protein, <600 Calories
SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
600
FAT
26g
CARBOHYDRATES
81g
PROTEIN
27g


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INGREDIENTS

  1. ¾ cup French green lentils, rinsed and sorted
  2. 1 delicata squash, halved lengthwise and deseeded, and cut into ½-inch thick half moons
  3. 2 tsp crushed Aleppo pepper (divided)
  4. 1 lemon, half sliced into thin rounds, half juiced (divided)
  5. ½ cup walnuts
  6. 1 garlic clove, peeled
  7. 4 oz roasted red peppers
  8. 1 oz tahini
  9. 1 oz balsamic glaze
  10. ¼ oz fresh parsley, tender leaves and stems roughly chopped
  11. 3 tbsp + 2 tsp olive oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: sesame, tree nut (walnut)
Tools: Food processor, Baking sheet, Small nonstick skillet, Small saucepan with lid
SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
600
FAT
26g
CARBOHYDRATES
81g
PROTEIN
27g


Get Recipes Delivered

INSTRUCTIONS

1
Cook the lentils

Preheat the oven to 425°F. Rinse and sort the French green lentils. Add lentils, 2 cups water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and simmer until lentils are tender, 18 to 20 minutes. Drain any remaining water. TIP: To “sort” (as noted in the ingredient list) means to look for and discard any naturally occurring debris or stones.

2
Roast the squash and lemons

Add squash, 1 tbsp olive oil, just half the Aleppo pepper, and a pinch of salt to one side of a baking sheet, and toss. Add lemon rounds, 2 tsp olive oil, and a pinch of salt to the other side of the baking sheet, and toss. Roast until squash is tender and golden brown and lemon starts to brown, 15 to 18 minutes. TIP: If the lemon wedges cook faster than the squash, remove them from the oven and let the squash continue cooking.

3
Make the muhammara

Toast walnuts in a small nonstick skillet over medium-high heat until golden brown, 3 to 4 minutes. Add remaining Aleppo pepper, lemon juice, toasted walnuts, garlic, roasted red peppers, tahini, just 1 tsp balsamic glaze, 1 tbsp olive oil, and a pinch of salt to a food processor. Purée the muhammara until smooth, 1 to 2 minutes.

4
Make the charred lemon sauce

Slice one charred lemon round in half and reserve for garnish. Roughly chop the remaining charred lemon slices. Add charred lemon, parsley, 1 tbsp olive oil, and a pinch of salt to a small bowl and stir to combine.

5
Serve

Divide the muhammara between plates and top with chile roasted delicata, lentils, and charred lemon. Garnish with charred lemon and drizzle with any remaining balsamic glaze. Enjoy!

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