Lentils & Butternut Squash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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a tasty autumn treat with a delightful flavor combination Ingredients:
510 g butternut squash (or appx 1 lb) |
500 g cooked lentils (or appx 2 cups) |
1 cup water (or more, as needed) |
1 pinch salt |
1/4 tsp nutmeg |
1/2 tsp cinnamon |
2 cloves garlic |
1/4 tsp thyme |
1 1/2 cup tomato sauce with onions |
1/4 cup dried cranberries |
2 tsp olive oil |
Directions:
1. in large skillet, heat oil to medium.
2. slice garlic & sautee in oil for 1 minute
3. add squash & once browned, add a little water to keep the squash steaming/simmering
4. add cinnamon & nutmeg
5. keep adding water & simmer until squash is soft, then cook off the liquid.
6. add lentils, thyme, cranberries & tomato sauce.
7. stir & heat.
8. Serve 1 cup over 1/2 cup brown rice.
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