Curried Lentils with Butternut Squash

Serve this easy lentil recipe as a hearty side dish or a meatless main dish.

Curried Lentils with Butternut Squash
Servings: 4 to 6 Bake 375°F 20 mins Cook 25 mins


  • 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

Make It

1. 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.

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

3. Heat oven to 375 degrees 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.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 269, Fat, total (g): 4, carb. (g): 47, pro. (g): 14, Percent Daily Values are based on a 2,000 calorie diet.