Curried Lentils With Butternut Squash

Prep: 30 minutes
Cook: 20 minutes
Yield: 4-6 servings

1 cup lentils
1 small butternut squash (1-1/2 pounds), peeled, seeded, and cut into chunks
1 tablespoon olive oil
1 tablespoon curry powder
1 teaspoon grated fresh ginger
Salt and pepper to taste
Toasted coconut, optional

Butter an 8 x 11-inch baking pan and set aside. Combine lentils and enough cold water to cover in a saucepan. Bring to a boil over high heat. Reduce heat to medium; add butternut squash. Simmer until squash and lentils are tender, about 25 minutes.

Drain. Put chunks of squash in a medium bowl, then mash roughly with a fork or potato masher.

Heat oven to 375°F. In a large bowl, combine lentils, squash, and remaining ingredients except coconut. Spoon mixture into baking dish. Bake 20 minutes. Top with coconut, if using. Let cool 10 minutes before serving.

Tips and Tricks

Rather than cubing the squash raw, I cut off the stem and quartered it, then placed it cut side down on a cookie sheet and roasted it for an hour at 350. When it came out, the flesh was tender and the skin peeled off easily. I then mashed it in a bowl and followed the rest of the recipe. My husband preferred it without the coconut, but my kids liked the sweetness.

Make It Healthier

Omit salt.

How Kids Can Help

Measure ingredients. Spoon mixture into baking dish.