Roasted Squash and Lentil Bowl (#67)

Roasted Squash and Lentil Bowl (#67)

Basic Information

• Servings: 2
• Serving Size: 1 bowl
• Difficulty: 3
• Budget: 3
• Prep Time: 15
• Cook Time: 30
• Total Time: 45
• Meal Type: Main Dish

Diet Types

• Vegan
• Vegetarian
• Dairy-Free
• Plantstrong
• Flexitarian
• DASH
• Pescatarian
• Gluten-Free
• Halal
• Kosher

Equipment

• Baking sheet
• Medium saucepan
• Measuring cups and spoons

Ingredients

1. 1 cup butternut squash, cubed
2. 1/2 cup dried lentils, rinsed
3. 1 cup water
4. 1 tablespoon olive oil
5. 1/4 teaspoon salt
6. 1/4 teaspoon black pepper

Directions

1. Preheat oven to 400°F.
2. On a baking sheet, toss squash with 1/2 tablespoon olive oil, salt, and pepper, and roast for 25-30 minutes until tender.
3. In a medium saucepan over medium heat, bring water to a boil, add lentils, reduce heat to low, cover, and simmer for 15-20 minutes until tender, then drain.
4. In a bowl, toss lentils with remaining olive oil, divide into two bowls, top each with half the roasted squash, and serve warm.

Storage

Refrigerate in an airtight container for up to 4 days. Reheat in a microwave or stovetop.

Nutrition

• Calories: 260
• Protein: 12g
• Fat: 8g
• Carbs: 36g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A