Autumn Harvest Bowls with Creamy Lemon Basil Sauce
A colorful, hearty vegetarian dinner built around whatever the garden and refrigerator have to offer. Two enormous trays of roasted vegetables and lentils, tender pasta, and a bright, creamy lemon-basil yogurt sauce to bring everything together. I also held some of the basil puree back so the folks who are not doing dairy at this time, could use that as a pungent fresh drizzle.
Categories: Dinner
Ingredients:
- 1 Butternut Squash peeled and cubed
- 2 Large Sweet Potato cut into chunks
- 2 Crookneck squash sliced
- 2 Red onion, cut into wedges
- 1 Red Pepper, sliced
- 16 ounces Sugarsnap Peas
- 3 cans Organic Lentils, rinsed and drained
- Olive Oil
- Salt or other seasonings to taste
- Basil Creamy Dressing
- 2.5 cups Full Fat Greek Yogurt
- 2 Lemons, juiced
- handful Fresh Basil
- 3 TBL Olive Oil
- .5 tsp Salt (or to taste)
- Pasta
- 16 Radiatori Pasta
Directions:
Preheat oven to 425°F. Prepare two large rimmed sheet pans.
• Pierce the butternut squash in several places and microwave for approximately 4 minutes to soften it slightly. Allow to cool enough to handle, then peel, remove the seeds and cut into bite-sized pieces. Much easier than wrestling with a rock-hard squash!
• Wash and prepare the remaining vegetables, cutting everything into manageable pieces.
• Working with one vegetable at a time, place it in a large mixing bowl, drizzle with olive oil and sprinkle with salt. Toss until lightly coated, then transfer to the sheet pan. Repeat with each vegetable. Add whatever additional seasonings your heart desires!
• Rinse and drain the three cans of organic lentils thoroughly. Toss lightly with olive oil and your choice of seasoning, then spread them onto the sheet pan alongside the vegetables.
• Roast everything at 425°F for approximately 30 minutes, turning as needed, until the vegetables are tender and beginning to caramelize. The lentils will roast right along with everything else, developing a lovely texture of their own. Check the more delicate vegetables early so they don't overcook.
• Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain and set aside.
• To prepare the sauce, combine the fresh basil, juice of two lemons and approximately 3 tablespoons olive oil in a blender. Blend until the basil is finely incorporated and the mixture is beautifully green.
• Combine the blended basil mixture with half a large container of FAGE Greek yogurt. Stir until smooth and creamy. Add salt to taste.
• To assemble, start with a helping of pasta, add a generous assortment of roasted vegetables and lentils, then finish with a big dollop of creamy lemon basil sauce.
The beauty of this dinner is that nothing needs to be terribly precise. Use the vegetables you have, season them however you like, and let everyone build their own bowl.