Roasted Squash, Onions and Chevre over Brown Lentils with Smoked Trout and Sunchoke Salad
The last several years, Nick and I have a tradition of staying home on New Year's Eve. We cook a fun meal, usually on the healthy side, and crack open the champagne. This year we roasted a festival squash and some red onions mixed with olive oil, cumin, smoked Spanish Paprika, salt and pepper, all to taste. This we served over a bed of brown lentils and topped with a dollop of chevre and some more olive oil. On the side we made our favorite smoked trout dip out of "Asparagus to Zucchini." It was a tasty way to ring in 2010.
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