Easy Butternut Squash Recipe with Lentil and Quinoa

• servings: 8 servings
• active time: 20 minutes
• total time: 45 minutes

Ingredients

1 whole butternut squash (select a smaller one)

Salt

2 tsp/4.6 g ground cinnamon, divided

2 tsp/3.8 g allspice, divided

1 tsp/2.3 g coriander, divided

1 tsp/ 2.1 g paprika, divided

3/4 tsp cumin

6 garlic cloves, peeled

Private Reserve extra virgin olive oil

1 cup/170 g dry quinoa, soaked in water for 2 minutes, then rinsed

1 cup/200 g dry black lentils, sorted and rinsed

Water

2 scallions, white and green parts, trimmed and chopped

Large handful of fresh parsley, chopped

Fresh lemon juice

1/2 cup toasted slivered almonds (optional)

Directions

Preheat oven to 425F.

Microwave butternut squash for 2 to 3 minutes (this will help with peeling and cutting.) Handle carefully.

Peel and Cube Squash

Place squash on a cutting board on it’s side and cut both ends. Keeping the squash on its side, hold with one hand, and with the other, peel using a sharp vegetable peeler like this one. Cut lengthwise into halves. And using a spoon, scoop out the seeds. Slice each half into strips, and each strip into cubes.

Season Squash

Place cubed butternut squash on a large baking sheet. Season with salt. Sprinkle with 1 tsp cinnamon, 1 tsp allspice, 1/2 tsp coriander, 1/2 tsp paprika, 1/4 tsp cumin (remainder of each spice will be used later.) Drizzle generously with private reserve extra virgin olive oil and toss.

Roast Squash

Spread the squash in one layer on the sheet pan, then place on middle rack of heated oven. At the 15 minute mark, carefully remove the sheet pan from oven add the garlic cloves and drizzle with a little olive oil. Toss squash cubes. Return to oven for another 10 minutes.

While squash is roasting. Make the lentils and quinoa.

Cook lentils.

Place black lentils in a sauce pan and add 3 cups of water. Season with salt. Bring to a boil, then reduce heat and let simmer (with the cover somewhat tilted open ) for 20-25 minutes or so. Drain.

Cook quinoa at the same time

Place rinsed quinoa in another saucepan. Add 2 cups of water. Season with salt. Bring to a boil, then lower heat to medium-low. Cover and let simmer for 15 to 20 minutes or until the liquid has completely absorbed.

Assemble the Butternut Squash Dish

Place cooked lentils and quinoa in a large bowl, season with the remainder of spices and a little more salt. Toss a little to combine. Add the cooked butternut squash. Chop the roasted garlic and add. Then add scallions and fresh parsley.

Toss all the ingredients together. Add fresh lemon juice to your taste (start with 2 tsp and go from there.) Add a generous drizzle of Private Reserve extra virgin olive oil. Toss everything well to combine. Taste to adjust salt or add more of the same spices as you like. Top with toasted almonds.

Serve warm or at room temperature. You can set it aside to let the flavors meld before serving. You can prepare this in advance and keep in the fridge overnight (See notes.)

Nutrition

• Calories: 245
• Total Fat: 6.5 g
• Saturated Fat: 0.7 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 297.1 mg
• Total Carbohydrate: 38.3 g
• Dietary Fiber: 6.5 g
• Total Sugars: 2.1 g
• Protein: 11 g