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Beluga Lentil Stew & Squash Agrodolce Fill 1 Created with Sketch.

with Rosemary Breadsticks

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this recipe, we’re making a warming, wholesome stew with garlic, onion and beluga lentils, a gourmet favorite among chefs. We’re topping the stew with our take on agrodolce—a classic Italian sauce with both sweet and sour elements. This agrodolce gets extra sweetness and hearty consistency from tender butternut squash. As a fun and flavorful side, you’ll hand-roll crunchy, rosemary-seasoned breadsticks (called “grissini” in Italy).

fresh
ingredients
tried-and-true
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time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Remove the dough from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel and mince the garlic. Peel and small dice the onion. Cut off and discard both ends of the squash. Peel the squash; separate the neck and bulb. Halve the bulb lengthwise; scoop out and discard the pulp and seeds, then small dice the squash. Pick the rosemary leaves off the stems; discard the stems and roughly chop the leaves. Roughly chop the hazelnuts.

Start the stew:
2 Start the stew:

In a large pot, heat 2 teaspoons of olive oil on medium until hot. Add the garlic and onion; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until softened and fragrant. Increase the heat to medium-high and stir in the lentils; cook, stirring frequently, 1 to 2 minutes, or until the lentils are lightly toasted and fragrant.

Finish the stew:
3 Finish the stew:

Add 2¾ cups of water to the pot of lentils; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and simmer, stirring occasionally, 28 to 30 minutes, or until most of the water has been absorbed and the lentils are tender. (If the lentils seem dry, add up to ¼ cup of water to achieve your desired consistency.) Remove from heat and add the butter; stir until thoroughly combined. Season with salt and pepper to taste.

Cook the squash:
4 Cook the squash:

While the stew simmers, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the squash; season with salt and pepper. Cook, stirring occasionally, 10 to 12 minutes, or until lightly browned and tender.

Roll & bake the breadsticks:
5 Roll & bake the breadsticks:

While the squash cooks, lightly oil a sheet pan. On a work surface, divide the dough into 4 equal-sized balls. Using your hands, roll each ball into a 10- to 12-inch-long stick; let rest for 5 minutes (the dough will retract) and roll again. Transfer to the prepared sheet pan; using your fingers, press both ends of each stick into the sheet pan to adhere. Brush or drizzle with olive oil and sprinkle with half the rosemary; season with salt and pepper. Bake 10 to 12 minutes, or until golden brown and crispy. Remove from the oven.

Make the agrodolce & plate your dish:
6 Make the agrodolce & plate your dish:

To the pan of squash, add the honey, vinegar, hazelnuts, remaining rosemary and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until the liquid has thickened. Remove from heat. Divide the finished stew between 2 bowls. Top with the agrodolce. Serve with the baked breadsticks on the side. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 475°F. Remove the dough from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel and mince the garlic. Peel and small dice the onion. Cut off and discard both ends of the squash. Peel the squash; separate the neck and bulb. Halve the bulb lengthwise; scoop out and discard the pulp and seeds, then small dice the squash. Pick the rosemary leaves off the stems; discard the stems and roughly chop the leaves. Roughly chop the hazelnuts.

2 Start the stew:

In a large pot, heat 2 teaspoons of olive oil on medium until hot. Add the garlic and onion; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until softened and fragrant. Increase the heat to medium-high and stir in the lentils; cook, stirring frequently, 1 to 2 minutes, or until the lentils are lightly toasted and fragrant.

Start the stew:
3 Finish the stew:

Add 2¾ cups of water to the pot of lentils; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and simmer, stirring occasionally, 28 to 30 minutes, or until most of the water has been absorbed and the lentils are tender. (If the lentils seem dry, add up to ¼ cup of water to achieve your desired consistency.) Remove from heat and add the butter; stir until thoroughly combined. Season with salt and pepper to taste.

4 Cook the squash:

While the stew simmers, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the squash; season with salt and pepper. Cook, stirring occasionally, 10 to 12 minutes, or until lightly browned and tender.

Cook the squash:
Roll & bake the breadsticks:
5 Roll & bake the breadsticks:

While the squash cooks, lightly oil a sheet pan. On a work surface, divide the dough into 4 equal-sized balls. Using your hands, roll each ball into a 10- to 12-inch-long stick; let rest for 5 minutes (the dough will retract) and roll again. Transfer to the prepared sheet pan; using your fingers, press both ends of each stick into the sheet pan to adhere. Brush or drizzle with olive oil and sprinkle with half the rosemary; season with salt and pepper. Bake 10 to 12 minutes, or until golden brown and crispy. Remove from the oven.

6 Make the agrodolce & plate your dish:

To the pan of squash, add the honey, vinegar, hazelnuts, remaining rosemary and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until the liquid has thickened. Remove from heat. Divide the finished stew between 2 bowls. Top with the agrodolce. Serve with the baked breadsticks on the side. Enjoy!

Make the agrodolce & plate your dish: