Ingredients
3 cups cubed peeled butternut squash (1/2-inch cubes)2 tablespoons olive oil, divided1/2 teaspoon salt, divided1/4 teaspoon pepper1/2 small onion, chopped1 tablespoon curry powder1 tablespoon ground cumin1 garlic clove, minced1 teaspoon ground coriander3 cups water1 cup dried red lentils, rinsed1/2 cup salted soy nuts1/2 cup dried cranberries1/3 cup thinly sliced green onions1/3 cup pomegranate molasses1/2 cup crumbled feta cheese1/2 cup pomegranate seeds1/4 cup chopped fresh cilantro
Preparation
Preheat oven to 375°. Place squash on a greased 15x10x1-in. baking pan. Drizzle with 1 tablespoon oil; sprinkle with 1/4 teaspoon salt and pepper. Roast until tender, 25-30 minutes, turning once. Meanwhile, in a skillet, heat remaining 1 tablespoon oil over medium-high heat. Add onion; cook and stir until crisp-tender, 4-6 minutes. Add curry powder, cumin, garlic, coriander and remaining 1/4 teaspoon salt; cook 1 minute longer. Add water and lentils; bring to boil. Reduce heat; simmer, covered, until lentils are tender and water is absorbed, about 15 minutes. Gently stir in soy nuts, cranberries, green onions and roasted squash. Divide among serving bowls. Drizzle with molasses and top with feta, pomegranate seeds and cilantro.
