Author Notes
Healthy comfort food. For when you can't decide if it's Summer or Fall. —Ashley Marie
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Ingredients
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2 tablespoons
olive oil
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4
cloves garlic
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1
small acorn squash
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2
red beets
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1
golden beet
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1
serrano pepper
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1
bunch white asparagus
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1
ear of corn
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2
radishes, large, sliced thin
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1/2 cup
lentils (cooked)
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1/4 cup
feta (preferably Bulgarian)
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1/4 cup
cilantro
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1/4 cup
pumpkin seeds
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sumac
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paprika
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turmeric
Directions
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Preheat oven to 450.
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Prep the veggies: Peel the beets and cut into 1/8ths. Smash the garlic and roughly chop. De-seed the pepper and finely chop. Peel the white asparagus and cut into 2" segments. Peel the squash and cut into small chunks.
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In a large bowl, add the olive oil, beets, squash, asparagus, garlic and pepper. Sprinkle generously with salt, paprika and turmeric. Mix well and spread evenly on a baking sheet covered in parchment.
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Place in oven and roast for 25 minutes. Halfway through, pull out and mix everything up.
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While the vegetables roast, prepare everything else. In the same bowl you used to mix everything, add the ear of corn, sliced radishes, cooked lentils and feta cheese.
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Place cilantro on cutting board. Sprinkle evenly, and generously, with sumac. Mince the cilantro until it is almost a paste.
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Toast your pumpkin seeds in a dry pan.
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When you pull the vegetables out, toss well with the mixture in the bowl.
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Plate: Should serve two as a meal or four as a side. The mixture should go in the bowls, and then be topped with the cilantro-sumac mixture and toasted pumpkin seeds.
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