Sunday, September 12, 2010
Found in our CSA box this week: Mystery squash, which were small and round and yellow and apparently a type often used in Indian cooking. This dish was not Indianish at all, but the squash were stars nonetheless.
1 yellow onion, halved and thinly sliced
3 + 1 cloves garlic, pressed (divided)
1 spoonful of Aleppo pepper (or a bit of hot pepper, minced)
1 cup beluga lentils, picked through and rinsed
1/2 cup vegetable broth
1 tsp sherry vinegar
8 unidentified small yellow squash (could use pattypan squash or any summer squash), sliced into thick, half-inch pieces
1/2 lb crimini mushrooms, brushed clean and cut into quarters
1-2 handfuls baby arugula
1 large handful flat-leaf parsley, chopped
Salt and black pepper, to taste
Heat a glug of olive oil over medium-high heat. When hot, add the onion, and saute until reddish brown, turning down the heat a bit if necessary. Remove from pan and place on a paper towel to dry. Quickly add three of the garlic cloves (pressed) and the hot pepper to the pan with a bit more olive oil, stir a couple times, and add the lentils, broth, and 2 cups of water. Cover, bring to a boil, and turn down heat to simmer rapidly for 20-35 minutes or until tender.
Meanwhile, heat a nonstick pan over high heat, add a little olive oil, and lay the squash slices out in a single layer on the bottom of the pan. Cook until browned, shaking the pan from time to time to make sure they're not sticking (if they do, you can add a little more olive oil). Turn the slices over, turn the heat down to medium, and cook until the second side is well-browned and the slices are just tender (you want them to be browned without being at all mushy. If they're browning too quickly, before they've had a chance to cook through, you can either turn the heat down a little or cover the pan for a couple minutes). Remove from pan and set in a bowl near the stove so they stay warm.
When the lentils are tender, sprinkle in a couple liberal pinches of parsley and turn off the heat. Add the sherry vinegar, and salt and pepper to taste.
Serve in layers: lentils at the bottom, then some caramelized onions, then a layer of squash, then mushrooms, then a few more onions and a sprinkle more parsley if you'd like.