Vikalinka · by Julia Frey of Vikalinka★ 5.0 (7)
Roasted Butternut Squash with Spiced lentils, Feta and Pine nuts
NUTRITION · PER SERVING60M COOK
CAL 22%·PRO 26%
CARBS 48G44% OF CAL
12G FIBER15G SUGAR21G OTHER
FAT 26G52% OF CAL
6G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted butternut squash with spiced lentils, tangy feta, and toasted pine nuts. A vibrant, protein-rich vegetarian main with warm spices and satisfying texture.
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View the full recipe on Vikalinka →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 190g/1 cup green lentils (dry, uncooked )
- 1kg/2 lbs (1) butternut squash (peeled and cubed)
- 3 tbsp olive oil
- 1 red onion (large, sliced)
- 1 tbsp cumin
- 1 tbsp turmeric
- 1 tbsp paprika
- 2 cloves garlic (minced)
- 400g/14 oz canned tomatoes
- 1 tsp sugar
- 20g/1/2 cup flat leaf parsley (chopped)
- 20g/1/2 cup cilantro/coriander (chopped)
- 100g/1/2 cut feta (crumbled)
- 35g/1/4 cup pine nuts
At a glance
PER SERVING · TIME 60M
CAL 22%·PRO 26%
CARBS 48G44% OF CAL
12G FIBER15G SUGAR21G OTHER
FAT 26G52% OF CAL
6G SAT19G UNSAT
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
- 40m
- Sodium
- 425mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1326mg
- Calcium
- 251mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 425MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.