Fall Harvest Butternut Squash and Lentil Pilaf
Need a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish? Fall Harvest Butternut Squash and Lentil Pilaf could be an amazing recipe to try. This recipe serves 4. One portion of this dish contains approximately 11g of protein, 14g of fat, and a total of 331 calories. For $1.2 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. 95 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up butternut squash, salt and pepper, vidalian onion, and a few other things to make it today. It is perfect for Autumn. It is brought to you by Inspiralized. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is tremendous. If you like this recipe, take a look at these similar recipes: Fall Harvest Butternut Squash Chicken Salad, Fall Harvest Butternut Squash Chicken Salad with Maple Dressing, and Fall Lentil Salad with Butternut Squash and Goat Cheese.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 35 minutes
Ingredients:
1 medium butternut squash, peeled, Blade C
1 celery stalk
½ cup dried cranberries (unsweetened – no sugar added)
1 tablespoon extra virgin olive oil
1 teaspoon fresh chopped rosemary
2 garlic cloves
1 cup sliced leeks
½ cup dry lentils (any type works), rinsed
salt and pepper, to taste
½ sweet Vidalia onion
½ cup chopped walnuts
1 cup water
Equipment:
sauce pan
food processor
frying pan
Cooking instruction summary:
Place lentils and water in a medium saucepan and bring to a boil. Once boiling, lower to a simmer and cook uncovered for 30-35 minutes or until cooked through. Add more water to always slightly cover the lentils, as needed.After lentils are cooked, place the butternut squash noodles in a food processor and pulse until rice-like. Set aside. Dice the Vidalia onion, celery and mince the garlic cloves. Set aside.Place a large skillet over medium heat and add in the olive oil. Once heated, add in the garlic and rosemary and cook for 30 seconds or until fragrant. Add in the celery, onion and leeks, cook for 2-3 minutes or until onions are translucent and then add the butternut squash rice and season with salt and pepper.Stir the butternut squash rice to combine and cover and cook for 5-8 minutes, shaking the pan occasionally, or until cooked through (taste.) If the squash is still crunchy, cover the skillet and cook for 2-3 more minutes.When done, add in the lentils, walnuts, cranberries and stir to combine for 1-2 minutes to warm up the cranberries. Serve immediately.
Step by step:
1. Place lentils and water in a medium saucepan and bring to a boil. Once boiling, lower to a simmer and cook uncovered for 30-35 minutes or until cooked through.
2. Add more water to always slightly cover the lentils, as needed.After lentils are cooked, place the butternut squash noodles in a food processor and pulse until rice-like. Set aside. Dice the Vidalia onion, celery and mince the garlic cloves. Set aside.
3. Place a large skillet over medium heat and add in the olive oil. Once heated, add in the garlic and rosemary and cook for 30 seconds or until fragrant.
4. Add in the celery, onion and leeks, cook for 2-3 minutes or until onions are translucent and then add the butternut squash rice and season with salt and pepper.Stir the butternut squash rice to combine and cover and cook for 5-8 minutes, shaking the pan occasionally, or until cooked through (taste.) If the squash is still crunchy, cover the skillet and cook for 2-3 more minutes.When done, add in the lentils, walnuts, cranberries and stir to combine for 1-2 minutes to warm up the cranberries.
5. Serve immediately.
Nutrition Information:
covered percent of daily need
