By Nosisekram
Butternut squash and spinach gratin with lentils
8 steps
Prep:15minCook:20min
Updated at: Thu, 19 Sep 2024 01:53:30 GMT
Nutrition balance score
Good
Glycemic Index
41
Low
Glycemic Load
15
Moderate
Nutrition per serving
Calories412.3 kcal (21%)
Total Fat26.4 g (38%)
Carbs37.3 g (14%)
Sugars4.2 g (5%)
Protein13.3 g (27%)
Sodium786 mg (39%)
Fiber7.1 g (25%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
1 Tbspcoconut oil
1onion
peeled and chopped
2garlic cloves
minced
1butternut squash
small, peeled, seeded, and cut into 1/2 inch cubes
4 cupsspinach
packed
1 tspsalt
½ tspfreshly ground black pepper
1 x 13.5 ouncecan coconut milk
2 cupsvegetable broth
¾ cupsdried lentils
¼ cupsfresh parsley
chopped
2 Tbspfresh sage
chopped
½ cupssunflower seeds
chopped, toasted
Instructions
Step 1
Cook the lentils
Step 2
Preheat the oven to 375°F
Step 3
In a large ovenproof skillet over high heat, melt the coconut oil. Add the onion and garlic. Sautee for 3 minutes
Step 4
Add the butternut squash, spinach, salt, and pepper. Sautee for 3 minutes more.
Step 5
Stir in the coconut milk and just enough vegetable broth to cover the squash. Bring the liquid to a boil.
Step 6
Add the lentils, parsley, and sage. Stir to combine.
Step 7
Place the skillet in the preheated oven and bake the casserole for 15 to 20 minutes, or until the squash is tender.
Step 8
Transfer the casserole to a serving dish and garnish with the seeds.
