Glazed Acorn Squash with Garlicky Lentils

🥘 Ingredients

• medium acorn squash 1.5-2 lb
• extra virgin olive oil 4 tbsp
• Kosher
• white miso 1 ½ tbsp
• garlic cloves 2
• toasted sesame oil 1 tbsp
• rice vinegar plus more for seasoning lentils 1 tbsp
• soy sauce or tamari plus more for seasoning lentils 2 tsp
• organic cane or brown sugar 2 tsp
• ground white pepper ¼ tsp
• fat garlic cloves 5
• gochugaru or Aleppo pepper 1-2 tsp
• Cooked Lentils 2 ½ cup
• Cooked White Rice 3 cup
• cilantro leaves and tender stems 1 handful
• roasted sesame seeds 2 tbsp
• Roasted Seed Mix 5.33 tbsp

1. 1

   Gather: medium acorn squash , extra virgin olive oil , Kosher salt. For the miso-garlic glaze: white miso , garlic cloves , toasted sesame oil , rice vinegar plus more for seasoning lentils , soy sauce or tamari plus more for seasoning lentils , organic cane or brown sugar , ground white pepper , fat garlic cloves , gochugaru or Aleppo pepper , Cooked Lentils , Cooked White Rice , cilantro leaves and tender stems , roasted sesame seeds , Roasted Seed Mix .
2. 2

   Arrange a rack in the top third of the oven. Preheat to 450ºF / 230ºC. Grab a rimmed sheet pan (line with parchment paper for easier cleanup). Add the white miso to a medium bowl and keep at room temp.
3. 3

   In a large bowl, toss the squash with 1 1/2 tbsp olive oil and a heaping 1/4 tsp kosher salt. Spread the squash out on the pan with minimal overlap. If it looks crowded, divide the squash across two pans and arrange a rack in the bottom of the oven (otherwise, the squash will steam). Roast the squash for 20 minutes , or until nicely browned and tender.
4. 4

   While the squash roasts, prepare your side salad (if you’re making one) and prep the remaining components (steps 4 and 5).
5. 5

   Make the Miso-Garlic Glaze: To the bowl with the miso, add the remaining Miso-Garlic Glaze ingredients, whisking well to remove the clumps of miso. Taste, adding more soy sauce for salty savoriness, sugar for sweetness, or white pepper as desired until it tastes savory, salty, and a little sweet.
6. 6

   Make the lentils: Heat a large frying pan over medium heat with 2 1/2 tbsp olive oil. Once warm, add the sliced garlic. Cook for 2-3 minutes , stirring frequently, until just turning golden on the edges. Add the gochugaru and stir constantly for 20 seconds. Add the Cooked Lentils and toss to coat in the oil. Stir frequently until warmed through, then remove from the heat. Stir 1 1/2 tsp of rice vinegar and a few dashes of soy sauce into the lentils. Taste, adding more of each or a pinch of salt as desired.
7. 7

   Once the squash is browned and tender, remove from the oven. Increase the heat to 500ºF / 260ºC. Use a pastry brush to brush the Miso-Garlic Glaze on the squash; flip and brush on the other side. Roast in the oven for 4-5 minutes , or until the glaze has set and the edges are just starting to caramelize.
8. 8

   While the squash finishes roasting, finish the rice. Add the Cooked White Rice to a bowl, add a few ice cubes, cover, and reheat in the microwave until warm. Meanwhile, chop the cilantro. Once the rice is done reheating, stir in the sesame seeds and most of the chopped cilantro (set aside a bit for garnish).
9. 9

   Divide the seasoned rice between bowls. Top with the glazed squash and lentils, plus a light drizzle of toasted sesame oil. Garnish with reserved cilantro and Roasted Seed Mix. Serve with your side salad, if you made one.