2 medium acorn, butternut squash or small sugar pumpkins
4 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
¼ cup shelled pumpkin seeds
1 tablespoon aged balsamic vinegar
¼ cup fresh mint leaves, torn
Preheat oven to 425°F.
Cut squash with skin into 1 ½-inch thick wedges. Remove seeds and strings and coat the squash pieces with 3 tablespoon oil. Season with salt and pepper.
Arrange the squash pieces with cut side on a baking sheet. Roast, turning halfway for 30 minutes or until golden brown on both sides.
In a small skillet, heat the remaining oil over medium heat. Add pumpkin seeds and cook them until they are puffed and brown but still have a little bit of green. Swirl the pan often to cook it evenly. Season with salt.
Arrange squash on a platter and sprinkle with balsamic vinegar. Sprinkle with toasted pumpkin seeds and torn mint leaves.
¾ cup Uncooked Brown Lentils
1 ½ cups Uncooked Basmati Rice
3 tablespoon clarified butter (ghee) or regular butter
1 Green Cardamom
1″ stick Cinnamon
1 teaspoon Cumin Seeds
1 Small Onion, thinly sliced
1 Carrot, diced (or any other/combination of vegetables)
¼ teaspoon Turmeric
A pinch of Saffron
½ cup Finely Chopped Fresh flat leaf Parsley or Cilantro
Wash rice and lentils separately and drain until the water turns clear. Soak both rice and lentils separately in cold water for 30 minutes. Drain and set aside.
In a thick bottomed pan, heat the butter over medium heat. Add the cloves, cardamom and cinnamon to the butter. Stir for about 1 minute or until they are fragrant and add the cumin seeds. When the cumin seeds sizzle, add the sliced onions and sauté them for 10 minutes or until they start to brown on the sides.
Add the rice, lentils, carrots, salt, turmeric and saffron to the onion and stir to mix completely. Sauté for 3 to 4 minutes stirring continuously or until the butter coats everything. At this point, the rice should glisten and shine.
Add 3 ½ to 4 cups water and cook, uncovered over medium heat until all the water from the surface is absorbed. Cover and reduce heat to low and cook for 5 more minutes. Turn off the heat, but do not remove cover, the rice will finish cooking in the steam.
Uncover when ready to serve and stir in chopped parsley. Fluff rice with fork.
Serve hot with plain yogurt.