Spicy Butternut Squash Lentil Salad

October 15, 2013 2 Comments


I love butternut squash. It’s a versatile vegetable that can be roasted, toasted, puréed for soups, or mashed and used in casseroles, breads, and muffins and cakes. I love that the squash has a sweet, nutty taste. It is also a good source of Vitamin E, Vitamin B6, Folate, Calcium and Magnesium, and a very good source of Vitamin A, Vitamin C, Potassium and Manganese. We should eat as much as we can during fall and winter.

This lentil salad is a good example to eat a bowl of healthy lunch full of protein, vitamins and minerals.  Did you know that lentils have the third-highest level of protein, by weight, of any legume or nut, after soybeans and hemp?


Spicy Butternut Squash Lentil Salad

Ingredients (serves 2)

– 1 and 1/4 cups brown lentils
– 3 cups (about 430 g) peeled and cubed butternut squash
– 1 avocado, peeled, deseeded and cubed
– 1/2 red onion, chopped
– 4 tablespoons olive oil
– 1/4 teaspoon cinnamon
– 1/4 teaspoon chili powder
– 1/2 teaspoon salt


Soak the lentils for at least 3 hours (or overnight). Drain then put into a pan with fresh water and a pinch of salt and cook for about 20-30 minutes until tender.

Line a baking tray with parchment paper.

In a bowl mix together cubed butternut squash with 3 tablespoons olive oil, cinnamon, salt and chili powder. Place the mixture in the baking tray and bake at 170-180C (350F) until tender (about 20 minutes).

In a bowl mix together cooked lentils, baked butternut squash, chopped red onion and 1 tablespoon olive oil. Season to your taste. Serve with avocado.


Comments (2)

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  1. Krista says:

    I love butternut squash too, Zita, and am delighted to hear all the good things in it. 🙂 Your salad looks so nourishing and hearty. 🙂

  2. Rosa says:

    A beautiful and extremely appetizing salad! This combination is so great.



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