Glazed Delicata Squash with Lentils

Glazed Delicata Squash

I usually start making dinner before Sean gets home. I stand in our u-shaped kitchen, and dig around in the refrigerator and the cupboards, pulling out this and that. Tonight’s dinner will be easy: only a few ingredients, and plenty of time to cook, no need to rush. I fill a saucepan with water to boil, measure out lentils, rinse squash. The knife makes its thwack-scrape sound across the cutting board as I slice. I’m calmed by these things, more than I was by my hour of post-work yoga.

I heat a pan, add a few glugs of olive oil. Open the spice cupboard and think about flavors, textures. Oregano will be a good addition. The sliced squash goes into the pan, every piece has enough space to breathe. Salt, pepper, oregano are dusted over each half moon slice. I pause, rest, let the squash start to soften and brown. I clean my knife and cutting board while I wait, then flip each slice, marveling at the soft brown blisters on their undersides.

I check my lentils: They’re cooking along at just the right speed. Lentils can be tricky, sometimes they surprise me by misbehaving, not following my clear instructions to soften slowly, and release their essential bean-y flavor. Tonight, though, they are moving right along.

The squash gets a splash of chicken stock and the pan quickly steams and sizzles. This moment is so visceral and energetic, and the stock is boiling fast. Just a touch of vinegar for flavor, and I know, tonight everything will come together just the way I imagined it. Tonight’s dinner won’t make me second guess myself, and wonder what I could have done better.

And right on time, Sean comes in the door with a paper bag full of salad greens, wine, avocados, all kinds of treats. The stock and vinegar have formed a thick glaze, coating each perfectly browned slice of squash. The lentils are tender, and still just a little saucy, just the way I like them. Sean tosses fresh greens and creamy avocado into a bright salad, and everything is ready.

Glazed Delicata Squash with Lentils

For the lentils:

  • 1/2 cup of firm red lentils
  • 1 1/4 cups water or stock
  • 1 tablespoon Worcestershire sauce
  • salt and pepper to taste

For the squash:

  • 1 medium delicata squash
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • a few grinds of pepper
  • 2 teaspoons dried oregano
  • about 1 cup chicken stock
  • about 1 tablespoon apple cider vinegar

Browning Squash

Star the lentils cooking: Bring the water or stock to a boil in a medium saucepan. When it’s boiling, add the lentils and the Worcestershire. Cover the pan and lower the heat to simmer. Let the lentils cook for about 40 minutes, or until they are tender. Season to taste with salt and pepper.

While the lentils are cooking, prepare the squash. Rinse it, scrubbing off any waxy residue if necessary. Cut the squash in half lengthwise and scrape out the seeds, then slice across into half inch slices.

Heat the olive oil in a large skillet. When it’s very hot, add the squash in a single layer. Sprinkle with the salt, pepper, and oregano. Let the squash cook, untouched, for about three or four minutes, or until they are beginning to brown. Flip each slice over with tongs and let cook for another three or four minutes.

Add the chicken stock to the pan, and bring it to a fast boil. Add the vinegar, and let the stock boil, turning the squash pieces once or twice, until the stock has reduced to a thick glaze. This should take about 10 minutes.

Serve the squash with the lentils, and preferably a big green salad on the side. I garnished with capers, but I think parsley would be much better.

Delicata Squash and Lentils

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