This meal turned out to be one of our favorites and it's also great as leftovers - hot or cold. The combination of lentils and rice make this dish a complete protein source providing your body all the essential amino acids. Any type of squash will do from Butternut to Kabocha to Pumpkin. We used Kabocha in this recipe since it has great flavor and once roasted even the skin is tender and edible. If your family members are big eaters, double the lentils and rice.

Serves: 4

1 Kabocha squash (or other type)

1/3 cup black beluga (or French Puy) lentils

1 cup short grain brown rice

3 cups water

1 teaspoon Maldon sea salt

1 onion

1 teaspoon extra virgin olive oil  

Method

Preheat your oven to 400F/200C

Line a baking sheet with parchment paper and place the Kabocha squash on top and bake for 10 minutes to soften the skin, then remove from the oven to slice into wedges. If desired, brush a little olive oil on top of the wedges or leave plain. Roast until tender, approximately 30-35 minutes.

Meanwhile, in a large saucepan place 1/3 cup lentils, 1 cup short grain brown rice, 3 cups water and 1 teaspoon salt. Bring to a simmer. Then lower heat to lowest setting, cover and cook until the rice and lentils are done. Make sure to check the water level, in case you need to add additional water. The rice should be slightly al dente, approximately 20-25 minutes.

Slice the onion into thin slivers.Heat a non-stick frying pan over medium-high heat, and pan fry the onion with a bit of olive oil. Fry the onions to give them some color on all sides and stir frequently to avoid burning.

To serve, place the rice and lentils into a bowl and top with roasted squash and fried onions. Enjoy