Page 89 - Prevention (February 2020)
P. 89

3    Tbsp fresh              ROASTED                       brown and tender,
               lemon juice                                            25 to 30 minutes;
                                        BUTTERNUT SQUASH
           1    Tbsp extra virgin                                     let cool 10 minutes.
               olive oil                WITH LENTILS                  2. Meanwhile, bring
               Kosher salt              ACTIVE 45 MIN.                a medium saucepan
                                        TOTAL 50 MIN.                 of water to a boil. Add
          1. Make the spice blend:      SERVES 4 TO 6
                                                                      lentils, reduce heat,
          Finely grind caraway and
                                         1     large butternut        and simmer until
          red pepper flakes
                                             squash (about 2 lbs),    tender, about
          together and immediately           unpeeled, halved         20 minutes. Drain, let
          mix with poppy and                 lengthwise, seeded,      cool 5 minutes, then
          mustard seeds.                     and cut into ½-in.-      transfer to a large bowl.
          2. Make the slaw: In a             thick wedges             3. Add lemon zest and
          large bowl, toss spice         2     red onions, cut into   juice, garlic, parsley,
          blend with cabbages,               1¼-in. wedges            mint, tarragon, remain-
          carrots, and apple.            ½     cup fresh sage leaves   ing Tbsp oil, and ¼ tsp
          3. Add lemon juice, oil,       3     Tbsp olive oil,        salt and toss to combine.
          and a generous pinch of            divided, plus more
                                             for serving              Gently fold in squash
          salt and toss to combine,
                                             Kosher salt              and onion.
          adding more lemon juice                                     4. Transfer to a serving
          and oil as necessary.              and pepper
                                         ½     cup Puy lentils        bowl, dot with cheese,
          NUTRITION (per serving):       2     tsp lemon zest         and drizzle with
          75 cal, 1 g pro, 12 g carb,        plus 2 Tbsp juice        additional oil.
          3 g fiber, 7.5 g sugars (0 g added   1     clove garlic,     NUTRITION (per serving):
          sugars), 3 g fat (0.5 g sat fat),    finely chopped          325 cal, 9 g pro, 45 g carb,
          0 mg chol, 55 mg sodium
                                         ¼     cup flat-leaf parsley,   9 g fiber, 8 g sugars (0 g added
          MAKE AHEAD: The                    roughly chopped          sugars), 14 g fat (2 g sat fat),
                                                                      0 mg chol, 495 mg sodium
          ingredients can be             ¼     cup mint leaves,
          prepped and kept                   roughly chopped
                                         ½     cup tarragon leaves,
          undressed up to 1 day
                                             roughly chopped
          ahead, and the dressed
                                         3½    oz gorgonzola dolce
          slaw can be refrigerated
                                             cheese or dolcelatte,
          for up to 5 days.
                                             broken into pieces
                                        1. Heat oven to 450°F. In
                                        a large bowl, toss squash
                                        and onions with sage,
                                        2 Tbsp oil, ¾ tsp salt, and
                                        ½ tsp pepper. Arrange on
                                        a rimmed baking sheet
                                        and roast until golden


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