Butternut Squash Recipe
An easy main course meal. Fast to prepare, cook or freeze for later. Using canned lentils and frozen squash means that this recipe takes minutes to make. Add frozen spinach and corn for more colour. Serve over rice for a complete meal.
Equipment
- 1 large pot
Ingredients
- 1 medium onion
- 2 cloves garlic
- 2 cups frozen butternut squash
- 1 796 ml can lentils
- 1 796 ml can salt-free diced tomatoes
- 2 tsp turmeric
- 2-3 tsp chipotle chili powder
- 1 lime
- 1 cup fresh cilantro
Instructions
- Dice the onion and garlic.
- Rinse and drain the lentils.
- In a large pot, heat 2 tablespoons of water on medium-low heat. Once warm, add the onion and cook for 3 minutes. Then, add the spices and garlic to the pan.
- After a few minutes, stir in the lentils, squash, and tomatoes.
- Cook until the squash is cooked and warmed through.
- Garnish with chopped cilantro and some freshly squeezed lime juice on top. Serve and enjoy!