Easy Butternut Squash Recipe with Lentil and Quinoa
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted butternut squash with lentils and quinoa, seasoned with warm Mediterranean spices and topped with fresh parsley and lemon. This satisfying vegetarian grain bowl works for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 whole butternut squash (select a smaller one)
- Salt
- 2 tsp/4.6 g ground cinnamon, divided
- 2 tsp/3.8 g allspice, divided
- 1 tsp/2.3 g coriander, divided
- 1 tsp/ 2.1 g paprika, divided
- 3/4 tsp cumin
- 6 garlic cloves, peeled
- Private Reserve extra virgin olive oil
- 1 cup/170 g dry quinoa, soaked in water for 2 minutes, then rinsed
- 1 cup/200 g dry black lentils, sorted and rinsed
- Water
- 2 scallions, white and green parts, trimmed and chopped
- Large handful of fresh parsley, chopped
- Fresh lemon juice
- 1/2 cup toasted slivered almonds (optional)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 203mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 624mg
- Calcium
- 87mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 203MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.