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Roasted Squash, Lentils, Chard and Brussels Sprouts Bowl with Gournay Cheese

Serves4
IngredientsCheese
Menu PartEntree
Cuisine TypeVegetarian
Autumn bowl

Chef Chandon Clenard

Stanford University

Stanford, Calif.

Autumn veggies, including butternut squash, chard and Brussels sprouts, pair with lentils to give this plant-forward bowl a laser focus on seasonality. Individually frozen cubes of value-added herbed gournay cheese add instant flavor and creamy texture to contrast with the vegetables and legumes. The grilled toast can be used as a spoon to scoop up the soft cheese.

Ingredients

Lemon-garlic dressing

¼ cup fresh lemon juice

¼ cup olive oil

2 garlic cloves, finely minced

Pinch red pepper flakes

Salt and pepper, to taste

Bowl

1 butternut squash, peeled, seeded and cut into 1-in. cubes

Extra virgin olive oil

Salt and pepper, to taste

2 shallots, thinly sliced

1 cup dry green lentils (3 cups cooked)

20 Brussels sprouts, separated into leaves

1 bunch red chard, washed, stemmed and sliced into ½-in. strips

1 baguette, sliced ½-in. thick

1 cup frozen gournay cheese cubes, garlic & fine herbs

¼ cup toasted breadcrumbs

Steps

  1. For dressing, in small bowl, whisk together lemon juice, oil, garlic and pepper flakes. Season with salt and pepper; set aside.
  2. For the bowl, place sheet pan in oven and preheat oven to 450 F.
  3. In large bowl, toss the squash with 2 tablespoons oil and season with salt and pepper. Spread squash onto preheated sheet pan. Roast until caramelized, 10 to 12 minutes. Remove from oven to cool slightly.
  4. Meanwhile, in large saucepan over medium heat, sweat shallots with 1 tablespoon oil until translucent. Add lentils and 3 cups water to cover; bring to a boil. Reduce heat to low; cover  and simmer until tender, about 20 minutes. Drain and pour into a large bowl. Add squash and stir gently.
  5. In another large bowl, combine chard, Brussels sprouts leaves and 3 to 4 tablespoons of reserved dressing. Season with salt and pepper and massage greens with dressing; allow to stand for 1 minute.
  6. Brush baguette slices with oil and season with salt and pepper. Grill or broil about 1 minute per side, until golden brown.
  7. Divide lentil and squash mixture among four bowls; add dressed salad on top, then the cheese cubes. Sprinkle bread crumbs over bowls and serve with toasted baguette slices on the side.

Photo courtesy of Boursin Professional Frozen Gournay Cheese Cubes

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