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Spiralized Butternut Squash with Curried Lentils and Pumpkin Seeds

Spiralized Butternut Squash with Curried Lentils and Pumpkin Seeds

Entrees

Course

Difficulty

Moderate

Pulse Type

Lentils

Specialty Diet

Gluten-free

Nutrition

1/2 cup serving

Cook Time

50 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

1 medium-large squash, butternut peeled, blade C, noodles trimmed
1/2 cup lentils, green dried; rinsed
1 tbsp pumpkin seeds
1 tbsp olive oil extra virgin
1/4 cup onion diced
1 clove garlic minced
1/2 tsp ginger minced
1 tsp curry paste red
8 oz tomato sauce
1/2 tsp garam masala
1/2 tsp curry powder
1 pinch turmeric
1 pinch cayenne pepper

Instructions

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Lay out the butternut squash noodles on the sheet and set aside.
Place the lentils in a medium pot and add in 1.5 cups of water. Bring to a boil and once boiling, reduce to a simmer and let cook for 15 minutes or until lentils are cooked but not mushy, adding water as needed to keep the lentils moist.
While lentils cook, place a small skillet over medium-high heat and once heated, add in the pumpkin seeds. Let seeds cook until golden brown and toasted. Set aside in a small bowl.
When lentils are just about done, transfer the butternut squash noodles to the oven and bake for 15 minutes or until cooked to your preference.
Meanwhile, place a large skillet over medium heat with the oil and once oil heats, add in the onion, garlic and ginger and let cook until translucent, about 3 minutes. Add in the curry paste and swirl until onions are covered in the paste. Add the tomato sauce, garam masala, curry powder, turmeric, cayenne, and stir until combined. Add in the lentils and let cook for 5 more minutes to strengthen the flavors.
Remove the butternut squash noodles from the oven, divide into bowls and divide the lentil mixture over the bowls and garnish with pumpkin seeds.
*If you have a spiralizer kitchen tool, use the appropriate blade to make "linguine-style" noodles. If you don’t own a spiralizer: Peel, core and cut the squash in half lengthwise. Then cut each half into long thin slices, and julienne those pieces into long, narrow, match-like strips, aiming to mimic the thickness of a noodle.