Lentils with Butternut Squash
Rinse the lentils in a colander and place them in a medium-sized pot.
- ½ cup dried brown lentils
- 2 cups butternut squash, cut into 1/2-inch cubes (1- 10 oz. package frozen butternut squash cubes, defrosted, can be substituted)
- 1 onion (thinly sliced)
- 3 Tbsp. olive oil
- Salt and pepper (to taste)
- 3 Tbsp. parsley (finely chopped, optional - for garnish)
- Sort through the lentils, removing any unwanted particles. Rinse the lentils in a colander and place them in a medium-sized pot. Add water so that it comes up 1-inch over the top of the lentils. Bring to a boil. Reduce heat, partially cover the pot and simmer for about 30 minutes, stirring now and then, adding more water, as needed. Once lentils are tender, remove from heat and drain any excess liquid. Set lentils aside in the pot.
- While lentils are cooking, start preparing the squash. Preheat oven to 400°F.
- Place sliced onions and cubes of squash in a large bowl. Add the olive oil and seasonings, tossing gently to coat. Spread the vegetables on a lightly oiled baking sheet with one-inch sides and spread them in a single layer. Roast vegetables, stirring about half-way through, for about 20-30 minutes or until butternut squash is tender and onions are slightly golden.
- Add the roasted vegetables to the pot with the cooked lentils. Sprinkle with additional salt and pepper, if desired and toss gently. Cook another 5 minutes or until the squash and lentils are heated through.
- Place in a serving bowl and garnish with the chopped parsley, if desired.
Add water so that it comes up 1-inch over the top of the lentils. Reduce heat, partially cover the pot and simmer for about 30 minutes, stirring now and then, adding more water, as needed. Once lentils are tender, remove from heat and drain any excess liquid.
While lentils are cooking, start preparing the squash. Place sliced onions and cubes of squash in a large bowl.
Add the olive oil and seasonings, tossing gently to coat. Spread the vegetables on a lightly oiled baking sheet with one-inch sides and spread them in a single layer.
Roast vegetables, stirring about half-way through, for about 20-30 minutes or until butternut squash is tender and onions are slightly golden. Add the roasted vegetables to the pot with the cooked lentils. Sprinkle with additional salt and pepper, if desired and toss gently.
Cook another 5 minutes or until the squash and lentils are heated through. Place in a serving bowl and garnish with the chopped parsley, if desired.
