Description
A delightful vegetarian twist on the classic dish combining lentils and roasted butternut squash for a cozy autumn meal.
Ingredients
Scale
- 1 cup dried green or brown lentils (rinsed and drained)
- 2 cups vegetable broth
- 1 small butternut squash (peeled and cubed)
- 2 tablespoons olive oil (divided)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 teaspoon thyme (dried or fresh)
- 1/2 teaspoon smoked paprika (optional)
- 1 cup mashed potatoes (prepared with butter and milk)
- Salt and pepper to taste
Instructions
- Rinse the lentils under cold water and set aside. In a large saucepan, combine lentils and vegetable broth, bringing to a gentle boil. Reduce heat, cover, and simmer until lentils are tender and water is absorbed, about 20-25 minutes.
- While the lentils cook, preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil and spread on a baking sheet. Roast for about 20-25 minutes until soft and slightly caramelized.
- In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and thyme, cooking for another minute.
- Add the roasted squash to the skillet and mash slightly as you cook for about 5 minutes. Season with smoked paprika, salt, and pepper.
- Drain excess liquid from the cooked lentils and fold into the squash mixture. Simmer together for 5-7 minutes.
- Transfer the lentil filling into a baking dish and spread evenly. Top with prepared mashed potatoes.
- Bake for about 20 minutes or until the top is golden. Broil for an additional 2-3 minutes if desired.
- Remove from the oven and let rest for a few minutes. Slice and serve.
Notes
Feel free to customize with additional vegetables or seasonings to taste. For a richer topping, mix in cheese with the mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 15mg