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.