The midday jar: roasted squash, lentils and feta

Cubes of squash roasted until golden at the edges, lentils that are still firm, feta crumbled in at the last moment. A jar you open at 12:30 p.m. at the office that smells like autumn. You prepare this one the night before with twenty minutes of active work, and spend the whole morning looking forward to it.

In brief

• Preparation: 15 minutes
• Cooking time: 30 minutes
• Servings: 2 jars
• Level: easy
• Storage: 3 days in the refrigerator

What you need

• 600 g butternut or red kuri squash (no need to peel the red kuri)
• 150 g green lentils
• 3 tablespoons olive oil
• 1 teaspoon cumin seeds
• ½ teaspoon mild chili (or smoked paprika)
• 80 g feta cheese
• 2 handfuls of arugula
• 2 tablespoons pumpkin seeds
• 1 shallot
• 1 tablespoon cider vinegar
• 1 teaspoon honey
• Salt, freshly ground pepper

The recipe, step by step

1. Preheat the oven to 200°C (400°F). Cut the squash into two-centimeter cubes, mix them with two tablespoons of olive oil, the cumin, chili, and salt. Spread them out flat on a tray: if they touch, they will steam instead of browning.
2. Bake for 30 minutes. Turn the cubes halfway through: you are looking for dark, almost candied edges and a tender center. Then let them cool completely.
3. Meanwhile, rinse the lentils and cook them for 20 minutes in a large volume of salted water. They should retain a bit of bite. Drain and let cool slightly.
4. Finely mince the shallot and let it sit for 10 minutes in the vinegar to soften it. Then add the honey, the last tablespoon of oil, and pepper, then whisk. Pour half of this vinaigrette over the still-warm lentils: this is when they absorb it best.
5. Assemble the jars: lentils at the bottom, the cooled squash on top, then the rest of the vinaigrette. Close and refrigerate immediately.
6. When ready to eat, add the arugula, crumble the feta by hand, and sprinkle with pumpkin seeds. Shake, or dump everything into a shallow bowl.

Why it works

It’s all in the contrast. The squash is sweet and melt-in-the-mouth, the lentils are earthy and firm, the feta provides salt and acidity, the arugula a bit of bitterness, the seeds the crunch. Each bite offers something different. This is exactly what’s missing from a microwave-warmed lunch.

The other advantage: it gets better with time. The lentils marinate, the squash becomes infused. A jar prepared on Sunday night is even better on Tuesday, and keeps for up to three days in the fridge.

The tip

Double the tray of squash. The extra cubes can end up that same evening on a plate with a soft-boiled egg and a lemon yogurt, or mashed with a fork on a slice of toasted rye bread with the rest of the feta. One cooking session, two meals, and nothing left lingering at the bottom of the crisper drawer.

Weekend version: replace the feta with burrata and add a handful of crushed toasted hazelnuts. It doesn't travel well, but it doesn't need to.

Where to find the squash

It is the peak season for cucurbits at the Geneva markets: Plainpalais on Tuesdays and Fridays, Carouge on Wednesdays and Saturdays. The red kuri squash is worth seeking out for its dense flesh and chestnut flavor, and it has the advantage of being cookable without peeling. Choose one that feels heavy for its size, with a matte skin: it is a sign that it has ripened well.