Butternut Squash, Lentils and Walnuts
Anne
ingredients
- 1 20-oz. pkg. peeled and cut butternut squash, cut into uniform 1/2" pieces
- 1 large shallot, sliced fine
- 2 T. olive oil
- 1 tsp. curry powder
- 1/2 cup chopped walnuts
- 1 cup cooked lentils (steamed, ready to eat - in pkg at Trader Joe’s)
- 2 T. chopped fresh cilantro sprigs
- fresh lime juice, to taste
- salt and pepper
directions
- 1
Preheat oven to 425°. In a shallow baking pan, toss the squash with the oil, shallot, curry powder, salt & pepper until well combined. Bake squash mixture in the middle of the oven until almost tender, about 15 minutes.
- 2
Add cooked lentils to the roasted squash. Chop walnuts and sprinkle over squash and lentils. Bake squash mixture 10 minutes more, or until walnuts are lightly toasted and squash is tender. Combine squash mixture, cilantro, lime juice and salt and pepper to taste and toss until well combined.
Source: Linda Sommer
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