Lentil and Butternut Squash Cauliflower Gnocchi
Updated: Nov 13, 2020
A perfect and super filling meal for your meatless Mondays!
Yields: 2-3 servings
Prep time: 15 minutes
Cook time: 55 minutes
Total time: 1 hour 10 minutes
Recommended equipment: medium saucepan, baking sheet, large bowl, large skillet
1 (12 ounce) bag of gnocchi of your choice (I used cauliflower)
½ cup of uncooked lentils
6 cloves of garlic, peeled and smashed, divided
1 cinnamon stick
Kosher salt to taste
1 (16 ounce) container of pre-cut butternut squash
4 sprigs of thyme
1 tablespoon of olive oil
½ teaspoon of black pepper
1 head of broccoli
1 lemon, zest and juice
½ red onion, sliced
¼ cup of crumbled feta
4 scallions, trimmed and thinly sliced
2 tablespoons of pumpkin seeds, roasted and salted
¼ cup of olive oil
2 tablespoons of pomegranate molasses or date syrup
1 tablespoon of honey
½ teaspoon of ground cumin
½ teaspoon of ground cayenne pepper
½ teaspoon of black pepper
1 teaspoon of kosher salt
Heat oven to 400℉.
Pick any debris from the lentils, then rinse the lentils under running water. Transfer them to a medium saucepan, and add the cinnamon, 4 cloves of garlic, and 1 tsp salt.
Add enough water to cover everything by 1 inch. Bring the water to a rolling boil over medium-high heat, then reduce to low and let simmer until the lentils are tender but not mushy, about 20 minutes. Drain the lentils, discard the cinnamon and garlic, then transfer the lentils to a large bowl.
While the lentils cook, prepare the squash: Place the pieces of squash on a baking sheet lined with parchment. Drizzle with 1 tbsp olive oil and season with salt and pepper. Lay thyme sprigs on top of the squash and place 2 cloves of garlic on the baking sheet as well.
Roast the squash until completely tender, slightly caramelized, and golden brown, about 30 minutes. Remove from the oven, and let cool for 10 minutes. Once cool, add to the lentils.
Steam the broccoli for 6 minutes and then drain. Zest a whole lemon over the broccoli and squeeze half the lemon’s juice over the broccoli. Add to the bowl with the lentils.
Saute red onion with salt and pepper in olive oil until softened. Add to the bowl with the lentils.
While the squash cooks, prepare the sauce: In a small bowl, whisk the olive oil, pomegranate molasses, honey, cumin, cayenne pepper, and black pepper. Season to taste with salt.
Once the squash is done and has been added to the bowl with the lentils, broccoli, and red onion, drizzle half the sauce over the bowl and mix. Mince the roasted garlic from the squash baking sheet and add it to the mixture as well.
Heat a large skillet over medium-high heat and cook the gnocchi until almost cooked through. Then add all the veggies and lentils, and a little more of the sauce. Once cooked through, remove from heat.
Sprinkle the feta, scallions, and pumpkin seeds over the dish. Serve the remainder of the sauce on the side for dipping if needed. Enjoy!!