Description
A warm and hearty dish featuring creamy potimarron squash and protein-packed lentils, perfect for autumn gatherings.
Ingredients
Scale
- 400g Potimarron Squash
- 250g Cooked Lentils
- 1 Medium Onion, diced
- 2–3 Garlic Cloves, minced
- 400ml Vegetable Broth
- 2 tbsp Olive Oil
- 1 tsp Thyme (dried or fresh)
- Salt and Pepper, to taste
- Fresh parsley or chives for garnish
Instructions
- Prepare the Potimarron: Wash and cut the squash in half, scoop out the seeds, and cube it.
- Roast the Squash: Preheat your oven to 200°C (400°F) and roast the cubes for 25-30 minutes until tender.
- Sauté the Base: In a large skillet, heat olive oil and sauté the diced onion until translucent. Add minced garlic and stir.
- Combine the Lentils and Broth: Add cooked lentils and vegetable broth, then stir in thyme, salt, and pepper. Let simmer for 10 minutes.
- Blend the Squash: Once roasted, blend or mash the potimarron until smooth.
- Assemble the Dish: Spread the lentil base in a baking dish and top with the potimarron mixture.
- Final Bake: Return to the oven and bake for an additional 20 minutes until golden.
- Serve and Enjoy: Cool slightly, garnish, and serve.
Notes
Pair with crusty bread or a crisp autumn salad.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan, potimarron, lentils, autumn recipes, comfort food