Butternut Squash with Lentils
⏳ Time
45 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
This dish is great served as a side.
Ingredients
- Shallot - 1 piece
- Olive Oil - 2 tablespoons
- Butternut Squash - 1 piece
- Red Curry Powder - 1½ teaspoons
- Walnuts - 5.6 oz
- Lentils - 2.8 oz
- Cilantro - 2 tablespoons
- Lime Juice - to taste
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Preheat the oven to 428°F.
Step 2
Cut the squash in half, peel, remove the seeds, and cut into small cubes. In a baking dish, mix chopped shallot, squash, olive oil, curry powder, salt, and pepper. Bake in the oven until the squash is soft, about 15 minutes.
Step 3
Crush the walnuts and sprinkle them over the squash. Bake for another 10 minutes until the nuts are toasted.
Step 4
While the squash is baking, cook the lentils in boiling water (about 20 minutes) until soft. Drain and transfer to a plate.
Step 5
Add the squash mixture to the lentils, along with cilantro, salt, pepper, and lime juice to taste, and mix well.
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