with Apricots & Curry Roasted Butternut Squash
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- ⅓ cup French green lentils
- ¾ cup jasmine rice
- 6 oz cubed butternut squash
- 2 tsp curry powder
- 1 cucumber
- 1 lemon
- 2 scallions
- ¼ oz fresh mint
- 1.5 oz dried apricots
- ¼ cup golden raisins
- ¼ cup cashews
- 1 tbsp + 2 tsp (2 tbsp + 4 tsp) vegetable oil*
- 1 tsp (2 tsp) olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
Preheat the oven to 425°F. Rinse and sort the French green lentils, and add to a medium saucepan along with 2½ cups (5 cups) cups water. Bring to a boil, cover, and reduce heat to low. Simmer lentils for 12 minutes, and add the jasmine rice. Cook until water is absorbed and rice and lentils are tender, another 10 to 12 minutes.
Transfer butternut squash to a baking sheet. Toss with curry powder, 2 tsp (4 tsp) vegetable oil, and a pinch of salt and pepper. Roast until tender and slightly browned, 15 to 18 minutes.
Halve and juice the lemon(s). Thinly slice the cucumber(s) into rounds. Add just half the lemon juice, sliced cucumber, 1 tsp (2 tsp) olive oil, and a pinch of salt to a medium bowl, and toss. Marinate cucumbers until ready to serve. Thinly slice the scallions. Pick the mint leaves from the stems and tear into large pieces.
Chop the apricots. Heat 1 tbsp (2 tbsp) coconut oil in a large nonstick skillet over medium-low heat. Add chopped apricots, golden raisins, and cashews, and cook until the fruit is puffy and cashews are golden brown, 3 to 4 minutes.
Once the jasmine rice is cooked, add it to the skillet with the dried fruit and nuts. Stir to combine. Add remaining lemon juice and just half the sliced scallions, and sprinkle with salt. Add the curry roasted butternut squash and gently stir.
Serve the jeweled biryani with apricots and curry roasted butternut squash family-style on a platter. Top rice with remaining sliced scallions and torn mint leaves. Serve with marinated cucumbers. Enjoy!