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Wednesday, September 3, 2014

{Spiced Butternut Squash with Lentils and Cauliflower}

Long weekends sorta throw me off, but they sure are lovely.  In my mind today is a Tuesday when in reality it's Wednesday, heck we are halfway through the week!   Just to paint a little picture for you of how my brain is working listen to this...   Yesterday, I excitedly told Derek that I had successfully completed a "meatless" Monday to which he said "Hilliary, it's Tuesday!"  Whoops!  So I had a meatless Tuesday and feel like I am a day behind, thats ok!  

Anyways, lets talk about this dish!  This dish is packed full of delicious veggies and protein packed lentils.  The sweetness of the squash is played up with a little bit of cinnamon, while cumin, chili powder and curry give the dish great spice and flavor.  I love serving this spiced butternut squash over rice and topping the whole thing with a dab of garlicky hummus, simply amazing!  I buy pre-cut squash so I don't have to go through the hassle of chopping and peeling my own... Call me lazy, but cutting a squash can be hard work!   Make this your next "Meatless" Monday or Tuesday meal!  

Spiced Butternut Squash with Lentils and Cauliflower
Brunch N'Cupcakes 
Serves 4 

2 Cups Cubed Butternut Squash 
1/2 Medium Onion Chopped 
1 Cup Cooked Lentils (I use Trader Joe's Small Green Lentils)
1 Cup Cauliflower - Chopped 
3 Cloves Garlic Minced 
2 Teaspoons Curry Powder 
1 1/2 Teaspoon Cumin 
1 Teaspoon Chili Powder 
1/2 Teaspoon Cinnamon 
1 Large Handful Fresh Cilantro 
Salt and Pepper to Taste 
1 1/2 Tablespoon Coconut Oil 

**Rice and your favorite hummus for serving
1 Cup Rice - Prepared according to package directions 
1/4 Cup Hummus 

1- In a large skillet heat 1/2 Teaspoon coconut oil.  Add in onion and saute until translucent, add in garlic and saute until fragrant.  
2- Add squash and cauliflower to skillet and saute for 5 minutes.  
3- In a small bowl melt remaining coconut oil (1 tablespoon and 2 teaspoons) and stir in spices.  Pour coconut oil and spices over vegetables in skillet and stir until evenly distributed. 
4- Cook vegetables until tender 10-15 minutes.  Stir in fresh cilantro and serve

**To serve divide rice among four plates and top with squash mixture.  Top each plate with a dollop of your favorite hummus - if desired! 


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