Recipe: Delicata Squash Egg Cup Bake with Lentils and Feta

DELICATA SQUASH EGG CUP BAKE WITH LENTILS AND FETA
Vegetarian / Gluten-Free
Dairy-Free (optional)

"When delicata squash comes into season in the fall, I always love picking one up to display on my countertop. One of the reasons that fall is my favorite time of year is because of the stunning squashes that start popping up in grocery store displays and at farmer's markets."


"This elegant one deserves an equally elegant preparation and presentation, like in this egg bake with lentils and salty feta. This heart-healthy protein-and veggie-packed breakfast dish is gorgeously plentiful and may just be enough to make autumn your favorite time of year, too!"

TIME TO PREPARE:
15 minutes
TIME TO COOK:
45 minutes

2 small delicata squash, each about 8-inches long, sliced crosswise into 2-inch-thick rounds and seeded
3 tablespoons extra-virgin olive oil, divided use
Fine sea salt and pepper
3 cups water
1 bay leaf
1 cup dry green lentils. rinsed
2 tablespoons fresh lemon juice
1 1/2 teaspoons ground cumin
2 tablespoons chopped fresh parsley
1/3 cup crumbled feta cheese (optional)
8 large eggs

Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper.

Arrange the delicata squash on the prepared baking sheets, brush with 1 tablespoon of the olive oil, and season with salt and pepper.

Bake until the squash is fork-tender, about 35 minutes.

Meanwhile, in a medium pot, combine 3 cups water, the bay leaf, lentils, and a large pinch of salt and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the lentils are tender but not mushy, 15 to 20 minutes. Drain any excess water and discard the bay leaf.

In a medium bowl, whisk together the lemon juice, cumin, parsley, and remaining 2 tablespoons olive oil. Add the cooked lentils, then fold in the feta, if desired. Season with salt and pepper. Transfer to a platter.

When the squash is tender, crack an egg into each round. Return the squash to the oven and cook for 7 to 8 minutes for a runny yolk or 10 minutes to set completely.

Serve the squash over the lentils.

Makes 4 servings

NUTRITIONAL INFORMATION:
Per serving: Calories 472, Fat 25g, Sat Fat 7g, Sodium 329mg, Carbs 35g, Fiber 16g, Sugar 3g, Protein 28g

Used by permission to Recipelink.com from Clarkson Potter
Source: Inspiralized and Beyond: spiralize, chop, rice, and mash your vegetables into creative, craveable meals by Ali Maffucci