Butternut Squash and Lentil Bolognese with Mascarpone
 
 
A meatless lentil bolognese that gets a fall makeover with seasonal vegetables from the farmer's market and is perfect for a weeknight dinner. This butternut squash and lentil bolognese will quickly win your heart and become one of your go-to meals, plus it's locavore roots will have you #TrendingInTheKitchen.
Yield: 4-6 servings
Ingredients
  • 1 cup dried lentils
  • ¼ cup Pomepeian Robust Extra Virgin Olive Oil
  • 1 onion, peeled and diced
  • 1 lb butternut squash, peeled and cut into ½-inch cubes
  • 3 garlic cloves, minced
  • ½ tsp dried thyme leaves
  • 1 tsp dried oregano
  • salt and black pepper, to taste
  • 1 large bunch swiss chard, stems removed and thinly sliced
  • 2 tbsp tomato paste
  • ½ cup red wine
  • 28 oz whole peeled tomatoes
  • 1 lb rigatoni
  • 8 oz mascarpone cheese
Instructions
  1. In a medium pot, combine the lentils with enough water to cover them. Season the water with salt. Bring to a boil and then lower to a simmer, cooking until lentils are tender, about 20-25 minutes. Drain and set aside.
  2. Meanwhile, in a large pot, heat the olive oil over medium heat. Stir in the onion, butternut squash cubes, garlic, thyme, oregano, and salt and black pepper, to taste. Saute until veggies are tender and starting to caramelize, about 6-8 minutes. Add in the swiss chard and saute until just wilted, about 2-3 minutes.
  3. Mix in the tomato paste and saute for another 3-4 minutes, stirring constantly, until the tomato paste has dissolved. Add the red wine, scraping up any bits sticking to the bottom of the pot. Bring to a boil and then lower to a simmer, cooking for 3-4 minutes, until the liquid has reduced by half.
  4. Add the whole peeled tomatoes to the pot, crushing the whole tomatoes with your hands as you add them in. Bring to a boil and then lower to a simmer, cooking for 10-15 minutes, or until the tomatoes start to break down. Season to taste with salt and black pepper. Stir in the cooked lentils.
  5. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until tender, but still firm, stirring occasionally, about 8-10 minutes. Strain and toss with the sauce. Serve topped with dollops of mascarpone cheese.
Notes
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2018/09/butternut-squash-and-lentil-bolognese-with-mascarpone.html