Lentil, Spinach and Butternut Squash with a Creamy Coconut Sauce

Serves 4 to 6

1 tablespoon coconut oil

1 onion, peeled and chopped

2 garlic cloves, minced

1 small butternut squash, peeled, seeded and cubed

4 cups packed spinach

1 (13.5) ounce can coconut milk

1 ½ cups broth, vegetable or chicken

**15 ounces lentils, cooked (I buy the fully cooked and sealed lentils at Trader Joes)

¼ cup parsley, chopped

2 tablespoons fresh thyme

½ cup chopped toasted walnuts

Preheat the oven to 375°.

In a large ovenproof skillet or pan over high heat, melt the coconut oil.

Add the onion and garlic and sauté for three minutes.

Next, add the butternut squash, spinach, salt and pepper, and sauté for three more minutes. Stir in the coconut milk and just enough broth to cover the squash. Bring the liquid to a boil.

Add the lentils, parsley, and thyme. Stir to combine.

Place the skillet in the preheated oven and bake for 15 to 20 minutes or until the squash is tender. Serve garnished with the walnuts.

** If you aren’t looking for a vegetarian dish, you can add 1 Pound cooked ground beef or ground turkey.

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