Slow Roasted Squash, Garlic, Lentil, and Harissa Yogurt: A Cozy and Flavorful Fall Dish

As the days get shorter and the nights get cooler, it's time to start thinking about warm and comforting dishes. This slow roasted squash, garlic, lentil, and harissa yogurt dish is perfect for a chilly autumn evening. The squash is roasted until it's caramelized and tender, the garlic is mellow and sweet, the lentils are hearty and filling, and the harissa yogurt adds a touch of spice and tang. This dish is easy to make and can be tailored to your own taste preferences.

Ingredients

For the squash: * 1 butternut squash, peeled and cubed * 1 tablespoon olive oil * 1 teaspoon dried oregano * 1/2 teaspoon salt * 1/4 teaspoon black pepper For the garlic: * 1 head of garlic, cloves separated and peeled * 2 tablespoons olive oil * 1/2 teaspoon dried thyme For the lentils: * 1 cup dried lentils, rinsed * 2 cups chicken or vegetable broth * 1/2 onion, chopped * 2 carrots, chopped * 2 celery stalks, chopped For the harissa yogurt: * 1 cup plain yogurt * 1/4 cup harissa * 1 tablespoon lemon juice * 1/2 teaspoon ground cumin * 1/4 teaspoon salt

Instructions

1. Preheat oven to 400 degrees F (200 degrees C). 2. In a large bowl, combine the squash, olive oil, oregano, salt, and pepper. Toss to coat. 3. Spread the squash in a single layer on a baking sheet. Roast for 25-30 minutes, or until the squash is tender and caramelized. 4. While the squash is roasting, make the garlic. In a small saucepan, combine the garlic, olive oil, and thyme. Cook over low heat for 10-15 minutes, or until the garlic is soft and golden brown. 5. In a medium saucepan, combine the lentils, broth, onion, carrots, and celery. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender. 6. In a small bowl, whisk together the yogurt, harissa, lemon juice, cumin, and salt. 7. To serve, spoon the lentils into bowls and top with the roasted squash, garlic, and harissa yogurt.

Tips

* You can use any type of squash you like for this dish. Butternut squash, acorn squash, and kabocha squash all work well. * If you don't have harissa, you can substitute another type of hot sauce. Sriracha or gochujang would both be good options. * This dish can be made ahead of time and reheated when you're ready to serve. It's also great for leftovers!

Nutritional Information

One serving of this dish contains approximately: * Calories: 300 * Fat: 10 grams * Protein: 20 grams * Carbohydrates: 50 grams * Fiber: 10 grams