Roasted Black Futsu Pumpkin with Salsa Verde and Lentils

growingwithgertie.com
serves 4
No need to peel the Black Futsu Pumpkin before roasting. Enjoy it's nutty flavor with warm lentils and Botanica's caper salsa verde. Save this one as a vegetarian side dish for the holidays, or as a special lunch just for you.
Ingredients

• 1 black futsu squash
• 1 cup black lentils or french lentils
• 2 cups water
• feta cheese as garnish

Botanica's Caper Salsa Verde

• 1 shallot minced
• 1 tsp sherry vinegar
• 1 garlic clove minced
• salt
• 1 bunch parsley
• 1 bunch cilantro
• 2 tbsp capers
• 1.5 cups olive oil
• zest of 1 lemon
• pinch red chili flakes optional

Preparation​​

• Pre-heat oven to 400 degrees.
• Wash and dry the black futsu squash and chop in half. Discard the stem. Remove the seeds if you like and chop into 1/4 inch slices. No need to peel, the skin is edible.
• Roast the black futsu squash with a glug of olive oil and a pinch of salt for about 20-25 minutes until soft and slightly brown.
• While the squash is roasting cook the lentils.
• Combine lentils and water and cook over medium heat until lentils have absorbed the water, around 20 minutes.
• Make the salsa verde. In a medium bowl combine the minced shallot, sherry vinegar and salt.
• Finely chop cilantro and parsley (tender stems are fine to include). Add to the bowl with the rest of the salsa verde ingredients.
• *Note: Salsa verde can be made up to 5 days ahead of time and stored in the fridge.
• Assemble the dish. Layer black lentils, roasted squash, salsa verde and crumbled feta cheese. Best served warm but also just fine room temp.