The title of this recipe seems quite complicated, but it cannot be abbreviated, as each word plays an important role in the making of the dish. Once you give it a try yourself, you’ll know what we mean. Enjoy this amazing dish by Elizabeth Sanders!
- 1 acorn squash
- 3 cups cooked (1.5 cups dry) Acini di Pepe's pasta.
- 3 cups chopped kale
- 1 cup lentils
- 1/4 cup white wine for cooking
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1 tsp dried or fresh rosemary,
- 1/2 tsp sage,
- 1/4 tsp cloves,
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
- 3 Tbsp O-live & Co Green and Balanced oil
- 1/2 cup goat cheese crumbles for topping
- Salt and pepper to taste
- Cut acorn squash into ½ inch slices, brush with 1 tbsp O-Live & Co Green and Balanced olive oil and dust with S + P before roasting at 400 for 25 mins. When done, let cool and chop into cubes. Set aside.
- Boil acini di pepe according to package directions. Take off heat at al dente, make sure not to overcook because it will continue to bake in the oven later. Rinse with warm water when finished.
- Bring lentils to a boil in 2 cups water with salt and 1 tsp rosemary covered. Then reduce heat and simmer for 15 mins uncovered. Then add kale and 1/4 cup white wine. Continue to simmer for another 10 mins until lentils are tender and water has evaporated (20-25 mins total).
- While the lentils are cooking, chop pecans and mix the spices together in a small bowl with the O-Live & co Green and Balanced olive oil.
- Add the Acini di Pepe, lentils and kale, pecans, cranberries and acorn squash to a large casserole dish and combine well.
- Drizzle the spice mixture over the top and combine again. Top with goat cheese crumbles. Put in the oven (covered in an oven-safe lid or foil) at 400 for 10 minutes
- Take out the casserole, uncover it and put it back in the oven, on broil, for 5 minutes (keep an eye on it to make sure the top doesn’t burn). Remove when the goat cheese is golden and the pecans become fragrant.
- Serve and enjoy!!