Roasted Butternut Squash with Spiced lentils, Feta and Pine nuts
Roasted Butternut Squash with spiced lentils, feta and pine nuts will become one of your favourite butternut squash recipes!
Ingredients
- 190g/1 cup green lentils dry, uncooked
- 2 lbs(1) butternut squash peeled and cubed
- 3 tbsp olive oil
- 1 red onion large, sliced
- 1 tbsp cumin
- 1 tbsp turmeric
- 1 tbsp paprika
- 2 cloves garlic minced
- 400g/14 oz canned tomatoes
- 1 tsp sugar
- 20g/1/2 cup flat leaf parsley chopped
- 20g/1/2 cup cilantro/coriander chopped
- 100g/1/2 cut feta crumbled
- 35g/1/4 cup pine nuts
Instructions
- Preheat the oven to 375F/190C. Wash the lentils and put them in a pot with plenty of water, bring to a boil, add a pinch of salt and cook until tender but not falling apart for 20 min.
- Cube the butternut squash, toss with a tablespoons of olive oil and spread on a shallow baking pan, sprinkle with some salt. Roast for 30 minutes.
- While the squash is roasting, slice the onions and cook them in remaining olive oil over low heat for 5 minutes without browning, then add cumin, turmeric, paprika, garlic and some salt and cook for a minute longer stirring.
- Then add canned tomatoes, half the parsley and half the cilantro, a pinch of sugar and a pinch of salt.
- Let it simmer for 10-15 minutes. Stir in cooked lentils in the last 5 minutes.
- Add the spiced lentil mixture to the pan with roasted butternut squash and toss gently to coat the squash evenly. Add remaining parsley and cilantro.
- Serve with crumbled feta and a sprinkle with pine nuts.
Nutrition
Calories: 539kcalCarbohydrates: 67gProtein: 22gFat: 24gSaturated Fat: 6gCholesterol: 22mgSodium: 433mgPotassium: 1685mgFiber: 22gSugar: 13gVitamin A: 21913IUVitamin C: 62mgCalcium: 316mgIron: 9mg
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