Hasselback Squash with Smoked Paprika Lentils, Lemon Cauliflower Rice, and Olive Green Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the butternut squash halves on a cutting board and make thin hasselback-style slices without cutting all the way through. Brush with 2 tablespoons olive oil, then season with 1/2 teaspoon salt, black pepper, 1 teaspoon smoked paprika, and 1/2 teaspoon ground cumin.

2. 2

   Transfer the squash to a baking tray, cut side up. Roast for 35 to 40 minutes at 220 °C / 425 °F, until tender and browned around the edges.

3. 3

   Meanwhile, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add half of the red onion and half of the garlic. Cook for 3 to 4 minutes until softened. Stir in the cooked lentils, the remaining 1/2 teaspoon smoked paprika, the remaining 1/2 teaspoon ground cumin, 1/4 teaspoon salt, and the sherry vinegar. Cook for 5 to 6 minutes, stirring, until the lentils are hot and well seasoned.

4. 4

   For the green sauce, place the green olives, parsley, remaining garlic, remaining red onion, 2 tablespoons olive oil, lemon zest, and 1 tablespoon lemon juice in a food processor. Blend into a rustic but cohesive sauce. Add 1 tablespoon water if you want a looser texture.

5. 5

   Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the riced cauliflower and sauté for 2 minutes. Add the vegetable broth, the remaining 1/4 teaspoon salt, and the remaining 1 tablespoon lemon juice. Cook for 4 to 5 minutes until the cauliflower rice is tender but still fluffy.

6. 6

   Toast the pumpkin seeds in a small dry skillet over medium heat for 2 to 3 minutes, shaking the pan, until fragrant.

7. 7

   To serve, divide the cauliflower rice among plates, top each with a roasted squash half, spoon the smoked paprika lentils around it, and finish with the olive green sauce and toasted pumpkin seeds.