Warm Lentil Salad with Delicata Squash and Cilantro Cashew Cream

Steps

1. Preheat the oven to 425F or 220C. Line two rimmed baking sheets with parchment paper or aluminum foil for easy cleanup.

2. Roast the squash. Slice each delicate squash in half, lengthwise. Using a spoon, scoop out the seeds and then slice each squash into 1/2-inch half moon slices. Transfer the squash and the red onion wedges to the prepared baking sheets and toss with the 2 tablespoons olive oil, 1 tablespoon of the maple syrup, salt and black pepper to taste, ground cumin, and cayenne pepper. Toss to coat the veggies. Arrange the squash slices and onion wedges in a single layer. Roast in the preheated oven for 30-35 minutes, flipping halfway through, until the edges of the squash are browned and the flesh is tender.

3. Meanwhile, cook the lentils. First, rinse the lentils to remove any debris. To cook the lentils on the stove, add the lentils to a large saucepan or Dutch oven and cover with water by a few inches; add the bay leaf and thyme. Bring the water a boil over high heat, then reduce the heat to medium and add a pinch of salt. Simmer the lentils for 20-25 minutes until just tender.

4. To cook the lentils in the Instant Pot, add the lentils along with 1 3/4 cups water (or vegetable broth) and cook on the Manual/Pressure Cook setting at high pressure for 6 minutes. Allow a natural pressure release.

5. Once the lentils are cooked, drain well and transfer them to a serving bowl. To the lentils, add the remaining tablespoon of maple syrup, along with the lemon zest, lemon juice, 1 tablespoon extra virgin olive oil, parsley, cilantro, mint leaves, and toss well to coat.

6. While the squash is roasting and lentils are cooking, make the Cilantro Cashew Cream.

7. Serve the roasted delicata squash and onions on top of the warm lentil salad, and scatter the pomegranate seeds and pistachios on top. Generously drizzle the Cilantro Cashew Cream on top. Serve warm.