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Sauteed Beluga Lentils and Butternut Squash

Sauteed Beluga Lentils and Butternut Squash
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  • 4 cups
    cubed butternut squash
  • 4 tablespoons
    olive oil, divided
  • 1/2 tablespoon
    curry powder
  • 1/2 tablespoon
  • 1 tablespoon
    muscavado/natural brown sugar
  • 2 cups
    cooked beluga lentils, drained
  • 2 tablespoons
    minced garlic
  • 1/2 cup
    chopped basil
  • 1/3 cup
    chopped parsley
  • 2 tablespoons
    apple cider vinegar
  • 1 tespoon
    Dijon mustard
  • 1 small
    red onion, diced
    grated Manchego cheese, to taste
    salt and pepper, to taste
  1. Preheat oven to 450°F.
  2. On a baking tray, spread out the squash, add the olive oil, oregano, curry powder and salt and pepper. Use your hands and toss everything around until the spices are coating the squash evenly. Spread them out in a single layer, with as much space between possible. Roast in the upper third of the oven for 20-35 minutes. (The time differs based on water content of squash, size of cubes etc. Just watch them until the edges are brown and crispy).
  3. While the squash are cooking, put the 2 tablespoons olive oil and minced garlic in a pan over medium heat. Shake it around a few times, and allow the garlic pieces to crisp up a bit in the oil. Add the lentils and saute to cover them in oil. Continue to stir intermittently for about 10 minutes to warm through. Turn off the flame, but leave them in the warm pan until the squash is done.
  4. Remove squash from oven and set aside, put the lentils in a bowl and add the red onion, apple cider vinegar, Dijon and half of the herbs, stir. Add the squash chunks on top, the rest of the herbs, desired amount of grated Manchego cheese and a grate of fresh ground pepper.
Nutritional Information

Makes: 6 servings
  • Calories394
  • Carbohydrates58.5 g
  • Cholesterol0 mg
  • Fat10.5 g
    • Saturated fat1.6 g
  • Sodium27 mg
  • Protein20 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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