Sunset Squash Ribbon Skillet with Crispy Lentil Crumbs

Ingredients

• butternut squash1 medium
• olive oil3 tablespoons
• salt1 teaspoon
• black pepper1/2 teaspoon
• cooked lentils, drained1 1/2 cups
• panko breadcrumbs1/2 cup
• garlic, finely grated2 cloves
• plain Greek yogurt3/4 cup
• lemon zest1 teaspoon
• fresh dill, chopped2 tablespoons

Method

1. 1Heat the oven to 425°F and line a baking sheet with parchment.
2. 2Peel the squash and shave it into long ribbons with a vegetable peeler; toss with 2 tablespoons olive oil, salt, and pepper.
3. 3Spread the ribbons on the sheet and roast for 12-15 minutes until tender and lightly caramelized.
4. 4Meanwhile, warm the remaining olive oil in a skillet over medium heat and toast the lentils with panko and garlic until crisp and golden.
5. 5Stir the yogurt with lemon zest and dill in a bowl.
6. 6Arrange the roasted squash in a shallow dish, spoon over the yogurt, then scatter the crispy lentil crumbs on top.
7. 7Serve immediately while the crumbs are crunchy.

Tips

• If the squash is hard to peel, microwave it for 1 minute to soften the skin slightly.
• For extra brightness, add a few drops of lemon juice to the yogurt sauce.
• Keep the crumbs separate until serving so they stay crisp.

Nutrition