We finally did another Sunday Dinner! For this one we looked through the Oh She Glows Cookbook by Angela Liddon and picked out a couple things to try including the Delicata Squash, Millet & Kale Salad with Lemon Tahini Dressing and the Lentil Walnut Loaf. We made a few adjustments to accommodate ingredients we already had (vs ones we needed to buy) and here’s what we put together!
The grocery store had these little butternut squashes on sale so we picked up two for the salad. We tried to make do with what we had at home already and purchase just the fresh stuff and I think we did pretty well. In total we spent about $45.
2 small butternut squash, cut in half and seeds removed
2 tablespoons sesame oil
Sea salt + fresh ground black pepper to taste
Preheat the oven to 425°F. Lay the halved butternut squash on a baking tray and drizzle with the oil then sprinkle with sea salt and fresh pepper. Bake for about 30 minutes, flipping them at the halfway mark.
For the rest of the salad:
1 cup cooked quinoa
1 bunch kale
1/2 cup diced red onions
1/2 cup chopped celery
1/2 cup fresh parsley leaves
2 tablespoons dried cranberries
2 tablespoons raw pumpkin seeds
1 clove garlic
1/4 cup tahini
1/2 lemon juice
3 tablespoons nutritional yeast
2 tablespoons sesame oil
2 tablespoons water
1/4 tsp fine grain sea salt
Cook the quinoa (1 cup quinoa + 1.5 cup water) and set aside to cool. Toss the kale and dressing together, adding in the quinoa and the rest of the ingredients and mixing evenly. Top with roasted butternut squash, sliced into strips.
For the lentil loaf we cooked up:
1 cup of green lentils
1 cup of walnuts, finely chopped
3 tablespoons of ground flax seeds
1 tsp olive oil
4 garlic cloves, minced
2 cups yellow onion, finely chopped
1 cup celery, finely chopped
1 cup grated carrot
1/3 cup grated apple
1/3 cup sultana raisins
1/2 cup quinoa flour
1/2 cup gluten free bread crumbs
2 tsp dried thyme
2 tsp dried oregano
1 tsp fine sea salt
Fresh ground black pepper to taste
Preheat oven to 325°F. To cook the lentils add 1 cup green lentils to 3 cups of water and simmer until the water is absorbed. Once softened, add to a food processor and blend into a paste. In a large pot saute the garlic and onions until translucent then add salt and pepper. Add celery, carrot, apple and raisins and saute for 5 minutes. Add the lentils to the pot and stir in evenly. Then stir in the walnuts, flax seeds, quinoa flour, bread crumbs, thyme, oregano, salt and pepper. Press firmly into a loaf pan and top with a glaze of ketchup, apple butter, agave syrup and balsamic vinegar then bake for 50-60 minutes.
This dinner turned out really well! It was nice to be able to find another use for squash, and also a use for all the dry lentils I’ve accumulated ❤