Drizzle with the olive oil mixture and toss to coat. Spread vegetables out so they roast evenly. Bake for 25–30 minutes, until vegetables are deeply caramelized. If squash seeds are left on, they should be browned and crunchy. To assemble, spread some pine nut cream on a large platter. Top with roasted vegetables and lentils. Drizzle with more pine nut cream and a touch of olive oil before serving. Note: To cook lentils, add 1 cup lentils to 3 cups salted boiling water. Cook for 15 minutes, then drain. Lentils should be al dente.
The Hughson Family & Staff at Williams Funeral Home From our family to yours, Williams Funeral Home extends warm wishes for a peaceful Christmas and a New Year filled with gentle moments of reflection and hope. May the memories of your loved ones bring comfort to your heart during this season and beyond. Wishing You Peace and Comfort This Holiday Season At Christmastime, we celebrate togetherness, joy, and love— but we also pause to remember those who are no longer with us. Roasted Fall Root Vegetable Salad with Lentils and a Pine Nut Cream by Briwood Farm Market Staff Ingredients Pine Nut Cream • ½ cup pine nuts • ¼ cup cilantro leaves • 3–4 tbsp water • 3 tbsp lemon juice • 1 tbsp olive oil • ¾ tsp kosher salt Roasted Root Vegetable and Lentil Salad • 3 tbsp extra-virgin olive oil, plus more for drizzling • 1 tbsp whole-grain mustard • 1½ tsp kosher salt • 1 tsp coriander seeds (optional) • 1 tsp dried thyme • ½ tsp black pepper • 1 medium delicata squash, halved lengthwise and cut into ½-inch half circles (seeds optional) • 1 lb baby yellow potatoes, halved • 3 medium yellow beets, peeled and cut into 1-inch pieces • 1½ cups cooked lentils (see note) Directions In a blender, combine pine nuts, cilantro, water, lemon juice, olive oil, and salt. Blend until smooth but slightly chunky. Set aside. Preheat oven to 400°F. In a small bowl, whisk olive oil, mustard, salt, coriander (if using), thyme, and pepper. Arrange squash, potatoes, and beets on a baking sheet.
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