Recipe courtesy of Catherine Auger

For those busy weeknights when you are short on time but still want a healthy and savoury dinner, try Catherine Auger’s roasted squash and lentil salad!

Roasted Butternut Squash and Lentil Salad


1½ tsp cumin seeds

1 Kg butternut squash, peeled and diced

1 parsnip, peeled, halved lengthwise and sliced

2 medium white onions, coarsely chopped

1½ tsp ground cardamom

1 tsp freshly grated ginger

Pinch of freshly grated nutmeg

¼ cup (60 mL) extra virgin olive oil

¼ cup green lentils

1 cup (240mL) low sodium vegetable broth

1 bay leaf

½ cup hazelnuts, coarsely chopped

½ cup cilantro, coarsely chopped

2 Tbs (30 mL) apple cider vinegar

2 cups of arugula, or any other hearty green

To taste salt and pepper


  1. Preheat oven to 425º F. In a small skillet, toast cumin seeds over medium heat until fragrant, about 2 minutes. Transfer to spice (or coffee) grinder, and grind finely.
  2. On a large baking sheet, toss butternut squash with parsnip, onions, cumin, cardamom, ginger, nutmeg and 2 Tbs (30 mL) olive oil. Season with salt and pepper. Roast for 25 to 30 minutes, stirring once or twice, or until vegetables are tender and lightly browned.
  3. In a small saucepan, combine lentils with broth and bay leaf, and bring to a boil. Reduce to simmer on low heat and cook until tender, roughly 25 minutes. Discard bay leaf and any excess liquid. Season with salt and pepper.
  4. In a small bowl, whisk cilantro with remaining 2 Tbs olive oil and apple cider vinegar. Season to taste.
  5. During the last few minutes of roasting, add hazelnuts to the oven on a small pie plate and toast until fragrant, 5 to 7 minutes.
  6. In a large bowl, toss roasted vegetables with lentils, walnuts, greens and dressing.

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