Butternut squash and curried lentils are the perfect pairing for fall. The dish is not only flavorful, but amazingly high in nutrients. Lentils are high in calcium, phosphorus, potassium, zinc and iron and contain vitamin A and B-complex vitamins. Butternut squash is rich in phytonutrients and antioxidants, an excellent source of vitamin A, vitamin C and all the carotenes, especially beta-carotene. It is also a good source of potassium, manganese, vitamin B6, and magnesium. This dish will not only please your taste buds, but nourish your soul.
- 1 c lentils
- 1 small butternut squash, cooked as previously blogged
- 1 T olive oil
- ¼ c coconut milk (optional, but delicious)
- 1 T curry powder
- 1 t ginger
- 1 t pepper
- Toasted coconut for topping
Preheat oven to 350. Place butternut squash in oven and cook for 1 hour until soft, allow to cool, then cut, and remove seeds. Pour lentils in a saucepan and add enough water to cover. Bring to a boil over high heat, then reduce heat and simmer until tender, about 25 minutes. In a large bowl, combine lentils, squash, and remaining ingredients, except coconut topping. Mix well and transfer to baking dish. Bake about 20 minutes. Top with coconut if desired. Enjoy!
Created by Kristin Meier