Roasted Butternut Squash Lentil Mash

Roasted Butternut Squash Lentil Mash
from Havoc in the Kitchen

You need 11 Ingredients
Showing 3 out of 6 Steps
  1. In another pan cook the chicken bacon few minutes or as recommended on the package. Add the sage and 1/2 tablespoon of oil (or butter) and cook another few minutes until the sage is crispy.
  2. In a meanwhile, heat 1/2 tablespoon olive oil in a pan and cook the onion and garlic 3-4 minutes until soft and translucent. Add the lentils and toss in the oil, for a minute. Add the water (about 1 cup or more), to fully cover the lentils. Decrease heat, cover the pan, and cook until almost ready, for about 15 minutes. Season with the salt and smoked paprika in the end.
  3. Preheat oven to 200 degrees C (400 degrees F). Place the butternut squash halves on a baking sheet flesh side up. Roast about 25-30 minutes or until the flesh is fork-tender.

Havoc in the Kitchen

Hi, there! I am Ben, the author Havocinthekitchen. Thanks for stopping by this blog, and I hope you enjoy your time here.