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  • Writer's pictureSophie Zuckerman

Roasted Butternut Squash with Lentils

I love this dish as a side to chicken thighs or to mix in with a bunch of lettuce for lunch - it's packed with delicious savory flavors and lots of protein for all my favorite vegetarians out there!


  • 1 butternut squash - you can use a whole squash or get pre-cut into 1" cubes to make this super quick

  • Olive oil

  • Kosher salt & pepper

  • 1 cup of uncooked green lentils

  • 1 cinnamon stick

  • 4 cloves of garlic, smashed

  • 1/2 cup of grape tomatoes, sliced in half

  • 1/2 cup of feta

  • 2 tablespoons of roasted salted pumpkin seeds


  1. Heat your oven to 425 degrees.

  2. Trim and discard the top and bottom ends of the squash. Peel the squash and halve it lengthwise, and remove the strings and seeds from the inside. Dice the squash into 1-inch cubes and place it on a parchment-lined baking sheet. Drizzle with 1 tablespoon of olive. oil and season with salt and pepper. Place in the oven and cook until the pieces are caramelized, about 30 minutes.

  3. Pick any debris from the lentils, then rinse the lentils well. Transfer them to a medium saucepan, add the cinnamon stick, garlic, and 1 tsp of Kosher salt. Add enough water to cover everything by 1 inch. Bring to a rolling boil and then reduce the heat to a simmer until the lentils are tender, about 20 minutes. Drain the lentils and place them in a large bowl. Discard the cinnamon stick and garlic.

  4. Once the butternut squash is cooled slightly, add it to the bowl with the lentils.

  5. Top with tomatoes, feta, and pumpkin seeds. Enjoy now or store in the fridge for up to 5 days.

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