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Spicy butternut squash with lentils
There’s nothing better than fruit and vegetables that have been grown locally; they’re fresher because they haven’t had to travel far, which also means they’re kinder to the environment and better value.
- 1 medium butternut squash (about 950g/2lb 2oz), cut into 1cm thick chunks
- 1 red onion, halved and sliced
- 1 red, 1 yellow and 1 orange pepper,deseeded and cut into 1cm chunks
- 2 garlic cloves, finely chopped
- 3 tbsp Organic Coconut Oil
- 3 tbsp curry paste
- 2 x 400g cans puy lentils, drained and rinsed
- 150ml hot vegetable stock
- Large handful coriander, chopped
Heat oven to 200C/180C fan/gas mark 6. Using a sharp knife, peel the butternut squash, cut in half lengthways and scoop out the seeds. Cut into 1cm thick chunks.
Place the squash chunks in a large roasting tin with the onion, peppers and garlic. Warm the coconut oil slightly until it is liquid and mix with the curry paste. Drizzle over the vegetables and mix well to coat them.
Roast in the oven for 30 minutes until the vegetables are beginning to soften. Add the lentils and stock to the roasting tin and mix. Return to the oven for a further 5-10 minutes until the vegetables are tender. Stir in the coriander and serve straight away. Try serving with live natural yoghurt and naan bread.
Nutritional information per servingCalories - 321KCalProtein- 10gCarbohydrate - 38gSugars - 19gTotal fat - 12gSaturated fat - 9.3gFibre - 11g