Butternut with lentils, olives and pickle sauce from Linger - Salads, Sweets, and Stories to Savor (page 296) by Hetty Lui McKinnon

  • red wine vinegar
  • lentils
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute sweet potato for butternut squash, red onion for shallots, and baby spinach or salad greens for baby arugula.

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Notes about this recipe

  • Eat Your Books

    Can substitute sweet potato for butternut squash, red onion for shallots, and baby spinach or salad greens for baby arugula.

  • dakota_dqnii0 on January 16, 2026

    I liked this fine but don’t like black olives so I did half as many. I don’t know why I pushed myself to use them at all. Did cubed delicata with black lentils. Added 2T of white vinegar to sauce.

  • JanayBlaze on November 19, 2025

    I made this as written, with the lentils and butternut squash. So delicious— definitely a keeper. I might add something a bit crispy/crunchy next time, like toasted pecans or pumpkin seeds.

  • Lepa on November 16, 2025

    I saw Hetty make this on Instagram with black eyed peas and kabocha and was inspired to try it (the squash and lentils in the original didn't appeal as much.) It was an amazing flavor combination - definitely a repeat. I think I might be a little obsessed.

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