Lunch: Roasted Butternut Squash and Lentil Salad

Recipe courtesy of Jeannie Chen.

This recipe includes fertility superfoods such as:

Lemon, Nuts, Walnuts

Health and fertility benefits of Roasted Butternut Squash and Lentil Salad

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

1 1/2 tsp. cumin seeds
1 butternut squash
1 peeled parsnips
2 medium onions
1 1/2 tsp. ground cardamom
1 tsp. grated fresh ginger
1 lb. freshly grated nutmeg
1/4 c. extra-virgin olive oil
salt
Freshly ground pepper
1/4 c. green lentils
1 c. water
1 small shallot
1 bay leaf
3/4 c. walnuts
1/2 c. coarsely chopped cilantro
2 tbsp. fresh lemon juice

Instructions

Preheat the oven to 425 degrees F. In a small skillet, toast the cumin seeds over moderate heat until fragrant, about 2 minutes. Transfer to a spice grinder and let cool, then finely grind. On a large rimmed baking sheet, toss the butternut squash with the parsnip, onions, ground cumin, cardamom, ginger, nutmeg and 2 tablespoons of the olive oil. Season with salt and pepper. Roast for about 35 minutes, stirring once, or until the squash and parsnip are tender and lightly browned. Leave the oven on.
Meanwhile, in a small saucepan, combine the lentils with the water, shallot and bay leaf and bring to a boil. Reduce the heat to low and simmer until tender, about 25 minutes. Drain off any liquid; discard the bay leaf and shallot and season the lentils with salt and pepper.
In a pie plate, toast the walnuts in the oven for 5 to 7 minutes, or until fragrant. Let cool, then coarsely chop. In a small bowl, mix the cilantro with the lemon juice and the remaining 2 tablespoons of olive oil. Season with salt and pepper.
In a large bowl, toss the roasted vegetables with the lentils, walnuts and dressing and serve. Nutritional information is based on one serving.

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