Lentil And Butternut Squash Salad

Butternut squash is a wonderful fall vegetable that is nutrient dense while being low calorie. A half a cup of butternut squash has 30 calories and is an excellent source of Vitamin A and Vitamin C. Vit. A is good for hair and nail growth while Vit. C benefits iron absorption, wound healing, and maintenance of teeth, bones, and cartilage. Butternut squash is a source of fiber, and the color adds visual satiety to your plate. At H3 we use butternut squash in soups as well as in our delicious and savory lentil and butternut squash salad.

If prepping detracts you from cooking butternut squash, grocery stores now do the chopping for you. Look for freshly chopped butternut squash in your produce aisle. Frozen works too! Winter is a great time to be creative with butternut squash.

LENTIL & BUTTERNUT SQUASH SALAD

Ingredients:

1 ½ cups	Lentils, dry
3 cups	Water
3 cups	Butternut squash, 1/2 inch cubed
1 cup	Dijon emulsion (see recipe)
1 cup	Celery, diced
1 cup	Carrot, small dice
4 teaspoons	Sage, fresh, chopped
1 teaspoon	Black pepper

Method:

Stir in the lentils and 3 cups of water and bring to a boil. Cover and simmer over low heat until the lentils are tender and all of the liquid has been absorbed, about 30 minutes. Cool and set aside.
Steam butternut squash until fork tender, cool and set aside.
For each serving combine in a bowl the following:

3 Tablespoons Lentils, cooked
3 Tablespoons Butternut squash, 1/2 inch cubed
1 Tablespoon Dijon emulsion (see recipe)
1 Tablespoon Celery, small dice
1 Tablespoon Carrot, small dice
1/4 teaspoon Sage, fresh, chopped
Pinch Black pepper

Serve cold.

DIJON MUSTARD EMULSION

Ingredients:

1 cup	Dijon mustard
¼ cup	Extra virgin olive oil
1 cup	White balsamic

Method:

Add all ingredients to the blender and begin to blend.
Blend until smooth.

Sending Out a STRESS-O.-S.

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