In September, I accepted a job offer in the policy world, packed up my considerable collection of kitchen appliances and ceramic serving dishes, and moved to Washington, D.C.

Saying goodbye to academia has had its perks: I now spend my weekends museum hopping instead of grading papers, and I no longer lose sleep over the academic job market. Plus, I’m thrilled to have turned smashing the patriarchy into a full-time job.

But there are certain things about academic life I already miss. Near the top of the list? Determining where, how, and when I work best. Gone are the days of planning lessons at home in my pajamas– or writing a few chapters the South of France— or transcribing documents on my parents’ patio in California.

This new schedule has also shifted the way I cook. A five-hour braise, no matter how hands-off, doesn’t work with my 9-to-5. So I’ve found myself refocused on healthy-ish recipes that can be made in bulk, survive a bike commute to the office, and taste just as good on Monday as they do on Friday.

This recipe–from Yotam Ottolenghi’s pared-down Simple–fits my new schedule without forcing me to compromise on flavor. The butternut squash and red onions caramelize beautifully. The lentils bulk things up. The cheese adds enough fat to make the meal satisfying without putting me to sleep at my desk. And the loads of herbs and lemon zest brighten up these ingredients–winter squash, lentils, cheese–that usually skew earthy and heavy.

This dish can be served in so many ways: warm, as a vegetarian main; packed in a lunch box; or room-temperature, as a side at a Thanksgiving or Friendsgiving potluck. Whether you’re new to the office grind or not, you’ll be thankful to have this in your back pocket this season.

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Other healthy-ish packed lunch ideas:
French Lentil Salad with Walnuts and Goat Cheese
Brussels Sprouts, Apple, and Pomegranate Salad
Asian Chicken Salad with Snap Peas and Bok Choy
Lentil, Roasted Tomato, and Gorgonzola Salad
Kale Salad with Farro, Parmesan, Pine Nuts, and Dried Fruit
Moroccan-Spiced Roasted Cauliflower and Carrot Salad with Chickpeas and Couscous
Hearty Kale Salad with Apples, Cheddar, and Almonds
Farro Salad with Radicchio, Root Vegetables, and Pomegranate
Acorn Squash, Brussels Sprouts, and Quinoa Salad with Pomegranate-Shallot Vinaigrette
Yam and Wild Rice Salad with Lime-Chili Vinaigrette

Previously:
One year ago: Slow-Cooker Tuscan Ribollita
Two years ago: Chai Rice Porridge
Three years ago: Artichoke Tapenade with Rosemary Oil (very easy + a welcome addition at any Thanksgiving potluck!)

And for my Australians:
Six months ago: Asparagus Pizza + One-Step Pizza Dough
One and a half years ago: Mexico City Food Guide
Two and a half years ago: How to Reduce the Bite of Red Onions
Three and a half years ago: Truffled Kettle Corn

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Roasted Butternut Squash with Lentils, Herbs, and Gorgonzola

Serves 4 as a meal or more as a side
Adapted only slightly from Ottolenghi’s Simple

Ingredients

1 large butternut squash, unpeeled, halved lengthwise, seeds scooped out, cut into 1/2-inch (1cm)-thick slices
2 red onions, but into wedges
a few tablespoons of olive oil
one big handful of fresh sage leaves
salt and pepper
3/4 cup (150g) Puy lentils (sometimes sold as “French green lentils”– these hold their shape during cooking, whereas others will fall apart and turn into soup; more info here)
1-2 lemons, zested then juiced
1 garlic clove, minced
1 or more handfuls parsley leaves, roughly chopped
1 or more handfuls mint leaves, roughly chopped
1 big handful tarragon leaves, roughly chopped
3-5 ounces (85-140g) some sort of blue cheese, such as gorgonzola (if you hate blue cheese, goat would work here, too)

Instructions

Preheat the oven to 450F (232C).

Place the squash and onions in a large bowl with a couple tablespoons of olive oil, the sage leaves, 3/4 teaspoon of salt, and plenty of pepper. Toss with your hands to get everything coated with oil, then spread out on two parchment-lined baking sheets. Roast for 25-30 minutes, until cooked and golden brown. Remove from oven and set aside.

While the squash is roasting, fill a saucepan halfway full with water. Bring to a boil, add lentils, decrease the heat to medium, and simmer for 20 minutes or so, until cooked. Drain, rinse, then place in a large bowl. Stir in the lemon juice, lemon zest, herbs, another tablespoon or so of oil, and a good pinch of salt.

Add the squash and onions to the lentils and toss gently with your hands. Transfer to a serving dish (or storage container), Crumble the gorgonzola over the top, drizzle with a bit of additional oil, and serve lightly warm or at room-temperature.

Leftovers will keep in the fridge for several days. (The herbs will wilt, but should retain their flavor, especially if you did not chop them too small.)