Curried Butternut Squash and Sweet Potato with Lentils
About this Recipe
Warm, cozy, and full of kick—this spiced-up veggie + lentil bowl hits the spot. Crunchy walnuts and lime make it next-level.
Ingredients
15m
Prep
30m
Cook
4
Servings
About this Recipe
Warm, cozy, and full of kick—this spiced-up veggie + lentil bowl hits the spot. Crunchy walnuts and lime make it next-level.
Ingredients
Preparation
Step 1
Preheat oven to 420°F.
Step 2
Place diced butternut squash and sweet potato into a baking dish with the shallot, 3 Tbsp olive oil, curry powder, and a sprinkle of salt and pepper. Stir to combine. Bake for 30 minutes, or until tender when pierced. Toss occasionally to make sure the squash and potatoes cook evenly. Remove from the oven and let cool.
Step 3
While the squash and potatoes are baking, cook the lentils. Once they are tender, drain them, salt lightly and set aside to cool. Do not add salt before cooking.
Step 4
Heat the remaining olive oil in a small skillet over medium heat. Add the walnuts and lightly toast them, stirring frequently (about 3 minutes).
Step 5
To serve, combine the squash and sweet potatoes with the cooked lentils and walnuts and squeeze fresh lime juice over the hot dish. Sprinkle with cilantro.