Lentils with Butternut Squash and Walnuts

1. 1

   Preheat oven to 425F.

2. 2

   Halve, peel, and seed squash and cut into 1/2-inch pieces.

3. 3

   Finely chop shallot and in a shallow baking pan toss with squash, oil, curry powder, and salt and pepper to taste until combined well.

4. 4

   Bake squash mixture in middle of oven until almost tender, about 15 minutes.

5. 5

   Chop walnuts and sprinkle over squash.

6. 6

   Bake squash mixture 10 minutes more, or until walnuts are lightly toasted and squash is tender.

7. 7

   While squash is baking, in a saucepan of boiling water cook lentils until just tender but not falling apart, about 20 minutes.

8. 8

   Drain lentils in a sieve and transfer to a bowl.

9. 9

   To lentils add squash mixture, cilantro, lime juice, and salt and pepper to taste and toss until combined well.

* Per serving · 4 servings · Values may vary.

No additional tips available.