BUTTERNUT SQUASH CURRY STEW WITH LENTILS ENJOY DAN:

    BUTTERNUT SQUASH CURRY STEW WITH LENTILS by CHEF DAN:

Seres2-3

INGREDIENTS:

1 butternut squash, peeled and chopped into 1/2-inch cubes

1 tablespoon olive oil

Kosher salt and ground black pepper to taste

1 teaspoon EACH tandoori masala, curry blend, and turmeric

STEW:

1 tablespoon olive oil

1 onion, finely chopped

2 garlic cloves, smashed

1/2-teaspoon garam masala

2 cups vegetable broth

1/2-cup brown lentils

Spice roasted squash

1/3-cup toasted walnuts, chopped

1/3-cup parsley, chopped

1/4-cup feta cheese

DIRECTIONS: (PREHEAT OVEN TO 425 F)

1.   Toss cubed squash with olive oil and next 5 ingredients.

2.   Lay out on a baking sheet.

3.   Roast for 30 minutes, or until lightly browned.

4.   Stirring halfway through; set aside.

5.   In a skillet heat oil for the stew over medium-heat when sizzling.

6.   Add onion and sauté for 4 minutes, add garlic and garam masala.

7.   Saute for 30 seconds.

8.   Pour in broth and add lentils bring mixture to a boil.

9.   Reduce heat and simmer for 12 minutes, stirring occasionally.

10.                Stir in roasted squash, walnuts, and parsley.

11.                Cook an additionally 10 minutes.

12.                Top with feta cheese.

ENJOY DAN:                                SHARE LIFE LOVE AND FOOD!!