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Apr 30 / Jane

Roasted Butternut Squash & Lentils

This is another great Nutrition Action Newsletter recipe (link), enjoy this as a main vegetarian dish! Can be served warm or cold, don’t add the dressing until ready to serve. I served this with a side of asparagus, it was lovely!

1 c French lentils
1 lb butternut squash, cut into ½-inch cubes
4 T olive oil, divided
2 T country Dijon mustard
1 T red wine vinegar
2 T red onion, minced
1 t honey
1/2 t salt
black pepper, freshly ground
1/4 c walnuts, chopped

1. Preheat the oven to 400 degrees F.
2. In a large pot, bring the lentils and enough water to cover by 2″ to a boil. Simmer until just tender, approximately 18-20 minutes. Drain and return to the pot. Cover and keep warm.
3. Meanwhile, toss the butternut squash in 1 Tbs. of the oil. Roast on a rimmed baking sheet until tender, about 15 minutes.
4. Whisk together the mustard, vinegar, onion, honey, and remaining 3 Tbs. of oil.
5. Gently toss with the lentils and squash. Season with up to ½ tsp. of salt and plenty of pepper. Sprinkle with the walnuts.

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