Roasted Butternut Squash with Lentils and Kale

local_grocery_store Ingredients

• 1 medium Butternut squash, peeled, seeded, and cubed
• 1 cup Lentils, rinsed and drained
• 4 cups Kale, chopped
• 2 tablespoons Olive oil
• 3 cloves Garlic, minced
• 1 medium Onion, diced
• 2 cups Vegetable broth
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper, freshly ground

restaurant_menu Method

1. 1.Preheat the oven to 400°F (200°C).
2. 2.Place the cubed butternut squash on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper, then toss to coat.
3. 3.Roast the butternut squash in the preheated oven for 25-30 minutes, or until tender and slightly caramelized.
4. 4.Meanwhile, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the minced garlic and diced onion, and sauté until fragrant and translucent.
5. 5.Add the rinsed lentils, vegetable broth, ground cumin, smoked paprika, salt, and black pepper to the pot. Stir well to combine.
6. 6.Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 20-25 minutes, or until the lentils are cooked and tender.
7. 7.Once the lentils are cooked, add the chopped kale to the pot. Stir until the kale wilts and becomes tender, about 5 minutes.
8. 8.Remove the roasted butternut squash from the oven and add it to the pot with the lentils and kale. Stir gently to combine all the ingredients.
9. 9.Taste and adjust the seasoning if needed. Serve the roasted butternut squash with lentils and kale hot, and enjoy!

lightbulb_outline Tips

• chevron_rightFor an extra boost of flavor, sprinkle some nutritional yeast or toasted pumpkin seeds on top before serving.
• chevron_rightIf you prefer a spicy kick, add a pinch of red pepper flakes to the lentils while they cook.
• chevron_rightFeel free to customize this dish by adding your favorite herbs and spices, such as thyme or rosemary.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• chevron_rightTo make this recipe even heartier, serve it over cooked quinoa or brown rice.