Butternut Squash Steak
- 3/4 cup uncooked beluga lentils
- 2 Tbsp extra-virgin olive oil
- 1/2 cup chopped flat-leaf parsley
- 4 garlic cloves finely minced, divided
- 1/2 tsp kosher salt divided
- 1/4 tsp freshly ground black pepper
- Zest of 1 lemon
- 3 Tbsp lemon juice divided
- 1 butternut squash about 2.2 lbs
- 1 Tbsp grapeseed oil
- 2 Tbsp unsalted butter
- 1/2 tsp dried oregano
- 2 1/2 oz feta cheese crumbled
- 1/3 cup pomegranate arils
- Preheat oven to 400 F. Line large baking tray with parchment paper and set aside.
- Bring large saucepan of water to a boil over high heat. Add lentils and cook, stirring occasionally, until tender, about 20 to 25 minutes. Drain and transfer to large bowl and set aside to cool slightly.
- In medium bowl, stir together olive oil, parsley, half the minced garlic, 1/4 tsp salt, pepper, lemon zest, and 2 Tbsp lemon juice. When lentils are just warm, add parsley mixture and stir to combine. Set aside.
- Cut butternut squash into 4 steaks lengthwise, each about 1/2 to 3/4 inch thick. Reserve any remaining butternut squash for another use. Remove any seeds, place on prepared baking tray, and rub all over with grapeseed oil. Roast in oven for 20 minutes.
- Meanwhile, in small saucepan, stir together butter, oregano, remaining minced garlic, and remaining 1/4 tsp salt over medium heat. Bring to a simmer, remove from heat, and stir in remaining 1 Tbsp lemon juice.
- After squash has been roasting for 20 minutes, remove from oven, brush with butter mixture, and return to oven until tender and golden, about another 15 to 20 minutes.
- To serve, arrange butternut squash steaks on platter or divide among serving plates. Top with lentil mixture, crumbled feta cheese, and pomegranate arils.
Per serving: 436 calories; 15 g protein; 20 g total fat (8 g sat. fat); 54 g total carbohydrates (9 g sugars, 17 g fiber); 503 mg sodium