Roasted Acorn Squash with Wild Rice Pilaf, Spiced Lentils, and Creamy Ginger-Carrot Sauce

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the acorn squash halves on a baking tray, cut side up. Rub them with 15 ml (1 tbsp) olive oil and season with 3 g (1/2 tsp) salt and 1 g (1/4 tsp) black pepper.

2. 2

   On the same tray, add the carrots, sliced onion, half of the ginger, and 2 garlic cloves. Toss with 15 ml (1 tbsp) olive oil. Roast everything for 30 to 35 minutes at 220°C / 425°F, until the squash is tender and the carrots are deeply golden. Remove the carrots, sliced onion, ginger, and garlic when ready; if the squash needs more time, roast it for 5 more minutes.

3. 3

   Meanwhile, cook the wild rice. In a saucepan, combine the wild rice with 720 ml (3 cups) water and 2 g (1/4 tsp) salt. Bring to a boil, lower the heat, cover, and cook for 40 to 45 minutes until tender and split open. Drain any excess water if needed.

4. 4

   Make the spiced lentils. Heat 10 ml (2 tsp) olive oil in a skillet over medium heat. Add the remaining chopped onion and cook for 4 to 5 minutes until softened. Stir in the remaining 2 garlic cloves, the rest of the ginger, cumin, smoked paprika, and cinnamon, and cook for 30 seconds. Add the cooked lentils, 2 ml (1/2 tsp) salt, 1 g (1/4 tsp) black pepper, and 15 ml (1 tbsp) lemon juice. Cook for 3 to 4 minutes, stirring, until hot and fragrant.

5. 5

   Make the pilaf. Combine the cooked wild rice with half of the parsley, the lemon zest, half of the toasted pumpkin seeds, and 5 ml (1 tsp) olive oil. Adjust with a pinch of salt if needed.

6. 6

   Prepare the creamy sauce. Add the roasted carrots, roasted sliced onion, roasted ginger, roasted garlic, 15 ml (1 tbsp) lemon juice, apple cider vinegar, and 60 to 90 ml (1/4 to 1/3 cup) hot water to a blender. Blend until smooth. Season with the remaining salt and pepper to taste.

7. 7

   To serve, fill each acorn squash half with a portion of wild rice pilaf. Spoon the spiced lentils over the top and drizzle with the creamy ginger-carrot sauce.

8. 8

   Finish with the remaining parsley and remaining toasted pumpkin seeds. Serve hot.