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Roasted Butternut Squash Curried Lentils

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SERVING SIZE: 4

Ingredients

1 tablespoon Olive Oil
6 ounces Diced Butternut Squash
As Needed Salt
As Needed Pepper
2 tablespoons Coconut Oil
1/4 cup Golden Raisins
1/4 cup Chopped Cashews
2 teaspoons Curry Powder
2 cups Furmano’s Fully Cooked Lentils, Drained and Rinsed
As Needed Salt
As Needed Red Pepper Flakes
2 tablespoons Chopped Green Onion
2 tablespoons Chopped Mint

Preparation

Preheat oven to 425°.
Toss Butternut Squash in Olive Oil and season with Salt and Pepper. Roast in oven for 20-25 minutes until tender.
In a sauté pan over medium heat, add Coconut Oil.
Next, add Golden Raisins and Cashews. Allow raisins to plump and cashews to toast slightly.
Add Curry Powder and sauté for 2 minutes.
Add Furmano’s Lentils and Roasted Butternut Squash. Heat until 165°.
Add Salt, Red Pepper Flakes, Green Onion, and Mint. Mix to incorporate and serve immediately.

In This Recipe

Fully Cooked Lentils - 24 oz.

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Fully Cooked Lentils - 108 oz.

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Ancient Grains

& Lentils

Fully cooked in shelf stable,
ready-to-use pouches.

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Roasted Butternut Squash Curried Lentils

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Serves

4 servings

Ingredients

1 tablespoon Olive Oil
6 ounces Diced Butternut Squash
As Needed Salt
As Needed Pepper
2 tablespoons Coconut Oil
1/4 cup Golden Raisins
1/4 cup Chopped Cashews
2 teaspoons Curry Powder
2 cups Furmano’s Fully Cooked Lentils, Drained and Rinsed
As Needed Salt
As Needed Red Pepper Flakes
2 tablespoons Chopped Green Onion
2 tablespoons Chopped Mint

Preparation

Preheat oven to 425°.
Toss Butternut Squash in Olive Oil and season with Salt and Pepper. Roast in oven for 20-25 minutes until tender.
In a sauté pan over medium heat, add Coconut Oil.
Next, add Golden Raisins and Cashews. Allow raisins to plump and cashews to toast slightly.
Add Curry Powder and sauté for 2 minutes.
Add Furmano’s Lentils and Roasted Butternut Squash. Heat until 165°.
Add Salt, Red Pepper Flakes, Green Onion, and Mint. Mix to incorporate and serve immediately.

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