Oven Roasted Butternut Squash with Lentils and Coconut Milk

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I am pretty sure I eat some version of this squash, lentil, and coconut milk situation at least 2 or 3 times a month. I always have the ingredients on hand and it becomes a healthy and delicious vegetarian meal with very little effort.

Couple notes on the recipe. First you can use any type of winter squash that you would like. I am using butternut squash, but pumpkin, delicata or acorn squash would also work.

The recipe calls for pre cooked lentils. You can buy precooked lentils at Trader Joes or Whole Foods or I like to make a batch on Sunday afternoon and throw them in salads and in dishes like this that need a little extra heartiness. If you can only access dried lentils, then 1/2 cup dried lentils will create a little over 1 cup cooked lentils.

Lastly, use whatever type of fresh herbs you have on hand. I just learned that cilantro is super, super healthy (better for you than kale!) so I have been putting in on everything. In this recipe I added cilantro and fresh mint to the top.


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Oven Roasted Butternut Squash with Lentils and Coconut Milk

  • 1 small butternut squash (or half of a big butternut squash) peeled and cut into 2” pieces

  • 2 shallots, thinly sliced

  • 2 Tbs. olive oil

  • salt and pepper

  • 1 cup cooked lentils

  • 1 15 oz can coconut milk

  • 2 Tbs. red curry paste

  • 1/4 cup chopped and toasted unsalted cashews

  • 1/4 fresh herbs such as cilantro and mint

  • 2 Tbs. toasted coconut flakes

  • Serve with rice

Preheat oven to 350°F.

In a casserole dish toss together the butternut squash, shallots, olive oil, and a big pinch of salt and pepper.

Roast the butternut squash and shallot mixture for about 25 to 30 minutes or until the squash is fork tender.

While the squash is roasting bring the coconut milk and curry paste to a simmer in a small pot. Add the lentils.

Pour the coconut milk mixture over the butternut squash and stir well to combine. Continue cooking for another 10 minutes.

Taste for salt then top the butternut squash with the cashews, fresh herbs, and coconut flakes.

Serve warm over rice.