Welcome to Zynahz, where culinary magic meets heartwarming family moments! Our Roasted Butternut Squash and Lentil Stew is a masterpiece of comfort and flavor. Perfect for cozy evenings, this seasonal delight brings together roasted squash cubes, hearty lentils, carrots, and warm spices in a one-pot meal. It’s a dish that celebrates fall and winter’s bounty, inviting creativity and family bonding around the kitchen table.
| Prep Time | 20 minutes |
|---|---|
| Cook Time | 40 minutes |
| Total Time | 1 hour |
| Servings | 4-6 |
| Skill Level | Easy |
Ingredients
- 1 medium butternut squash, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 large carrots, diced
- 1 cup green or brown lentils, rinsed and drained
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon smoked paprika
- 4 cups vegetable broth
- 1 cup water
- 1 bay leaf
- 2 cups fresh spinach, roughly chopped
- Juice of 1 lemon
Instructions
- Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and lightly browned.
- In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
- Add the garlic and carrots, and cook for another 3 minutes, stirring frequently.
- Stir in the lentils, cumin, coriander, smoked paprika, and the remaining 1/2 teaspoon of salt. Cook for 2 minutes to toast the spices.
- Add the vegetable broth, water, and bay leaf. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 25 minutes, or until the lentils are tender.
- Once the squash is roasted, add it to the pot along with the chopped spinach. Stir well to combine and cook for another 5 minutes, until the spinach is wilted.
- Remove the bay leaf, stir in the lemon juice, and adjust seasoning to taste.
Helpful Tips
- Make it your own: Substitute sweet potatoes or acorn squash for butternut squash.
- Short on time? Use pre-cut squash available in most grocery stores.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove over low heat.
- Freezing: Freeze in individual portions for up to 3 months. Thaw in the fridge overnight and reheat.
Pairings
This hearty stew pairs wonderfully with a side of crusty whole-grain bread and a fresh green salad. For drinks, try a glass of dry white wine or a warming ginger tea.
We hope you enjoy this Roasted Butternut Squash and Lentil Stew as much as we do! Share your beautiful creations with us using #ZynahzRecipes or tag @Zynahz on Instagram. Your feedback is invaluable, so don’t hesitate to leave a review on our website https://www.zynahz.com/. Stay inspired by subscribing to our newsletter and following us on social media. Happy cooking!
