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Butternut Squash with Lentils {gluten-free}

I’ve given up trying to taste good food. And I also like quick meals when all I want to do is crash into bed. It seems I’m dealing with round 2 of the flu and it’s looking like a fast track to bronchitis. If the coughing doesn’t stop soon, I might just lose my mind!

This is one of those dishes that is thrown together with random ingredients,  and it tastes great after it is finished cooking. I had two bags of butternut squash already peeled and cubed. I found these at the produce department at Target and the price was worth it. These two bags mean I get to keep all my fingers. I lover butternut squash but it is the most dangerous vegetable I have encountered. I would rather tangle with a rabid coon than deal with a butternut squash. Peeling is time consuming, but not that risky. Trying to chop it can be dangerous if I have wet hands or a slightly dull knife (which is often).

Now that I had my bags of orange nutrition, I just needed something to mix with it. I love roasted vegetables so I put the squash on a cooking stone with onion and mushrooms with olive oil and salt. While they roasted, I made a big pot of lentils. I use them a lot since they are gluten free and they work with any savory side.


Roasted Butternut Squash with Lentils

  • 2 bags of peeled and chopped butternut squash
  • 1 medium onion, peeled and coarsely chopped
  • 1 cup of chopped mushrooms
  • 2 cups lentils. I like the French green lentils.
  • 4 cups of broth (vegetable or chicken)
  • 2 Tablespoons olive oil
  • 3 teaspoons of vegetable seasoning such as Mrs. Dash. I use Penzey’s Fox Point and Garlic Salt
  • 2 teaspoons of chopped fresh thyme or parsley.

1. Preheat oven to 425*

2. Spread squash and vegetables even on a large 9×13 or larger cooking sheet or stone.

3. Drizzle olive oil and seasoning, salt and pepper. Use hands to toss vegetables. Roast for 20 minutes, tossing at 10 minutes. They will begin to get crispy as they roast. That is the best part!

4. Cook lentils in broth on medium high heat—steady simmer—for 20 minutes or until softer consistency. For French green lentils, I like a little bite left to them.

5. Combine the lentils with the vegetables. Toss with fresh thyme.

I had a big plate with this and a rotisserie chicken breast. I’m trying my best to amp up the nutrition in my meals to help boost the immune system. It has taken quite a beating in the past 4 weeks.