Spiralized Butternut Squash and Apples with Lentils

Name: Spiralized Butternut Squash and Apples with Lentils and Maple-Balsamic Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tsp. maple syrup; 1 Tbs. lemon juice; 2 tsp. balsamic vinegar; 7 oz. butternut squash neck (from peeled, halved squash); 1 medium Golden Delicious apple, stem removed; 2 tsp. vegetable oil; 1 clove garlic, minced (1 tsp.); 1 1/2 cups cooked French green lentils; 2 Tbs. chopped fresh parsley; 1/4 cup chopped dried cranberries, optional; 1/4 cup chopped toasted walnuts, pecans, or hazelnuts, optional

Servings: persons

4 tsp. maple syrup
1 Tbs. lemon juice
2 tsp. balsamic vinegar
7 oz. butternut squash neck (from peeled, halved squash)
1 medium Golden Delicious apple, stem removed
2 tsp. vegetable oil
1 clove garlic, minced (1 tsp.)
1 1/2 cups cooked French green lentils
2 Tbs. chopped fresh parsley
1/4 cup chopped dried cranberries, optional
1/4 cup chopped toasted walnuts, pecans, or hazelnuts, optional

1
Stir together maple syrup, lemon juice, and balsamic vinegar in small bowl, and set aside.
2
Cut butternut squash into noodles with small-toothed blade on spiral
3
slicer (you should have 2 cups).
4
Cut apple into small noodles with same blade (you should have 11/2 cups).
5
Heat oil in large skillet over medium-high heat.
6
Add squash noodles, and season with salt, if desired.
7
Cook 2 minutes, or until noodles are slightly softened.
8
Add apple noodles, and cook 1 minute.
9
Stir in garlic, and cook 30 seconds.
10
Add lentils and maple-balsamic mixture, and season with salt, if desired.
11
Remove from heat, and stir
12
in 1 Tbs.
13
parsley and cranberries and nuts (if using).
14
Garnish with remaining 1 Tbs.
15
parsley.

559

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tsp. maple syrup, 1 Tbs. lemon juice, 2 tsp. balsamic vinegar, 7 oz. butternut squash neck (from peeled, halved squash), and more.

Yes, Spiralized Butternut Squash and Apples with Lentils and Maple-Balsamic Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spiralized Butternut Squash and Apples with Lentils and Maple-Balsamic Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions