Lentil and Squash Casserole
Basic Information
- Servings: 4
- Serving Size: 1 cup
- Difficulty: 3
- Budget: 3
- Prep Time: 20
- Cook Time: 45
- Total Time: 1
- Meal Type: Main Dish
Diet Types
- Vegan
- Vegetarian
- Dairy-Free
- Plantstrong
- Gluten-Free
- Mediterranean
- DASH
- Intermittent Fasting
- Zone
- Flexitarian
- Blue Zones
- Weight Watchers
- SlimFast (as meal)
- HMR (as meal)
- Halal
- Kosher
- Rastafarian Ital
Equipment
- - Medium saucepan
- - Baking dish
Ingredients
- 1 cup dried lentils, rinsed
- 2 cups butternut squash, cubed
- 1 onion , chopped
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon thyme
- - Salt and pepper to taste
Directions
- - Preheat oven to 375°F (190°C).
- - In a saucepan, cook lentils in broth for 20-25 minutes until tender, then drain.
- - Heat 1 tablespoon olive oil in a skillet over medium heat, sauté onion for 3-4 minutes, mix with lentils, squash, thyme, salt, and pepper; transfer to a baking dish, drizzle with remaining oil, and bake for 25-30 minutes until squash is tender.
- - Serve 1 cup per portion warm.
Storage
Refrigerate in an airtight container for up to 4 days. Reheat in oven or microwave.
Nutrition
- Calories: 280
- Protein: 14g
- Fat: 8g
- Carbs: 40g
- Fiber: 0
- Sugar: 0
- Sodium: N/A
- Cholesterol: N/A