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

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.

No additional tips available.

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

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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.

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

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