Balsamic Butternut Squash & Lentils

Balsamic Butternut Squash & Lentils

Happy Meatless Monday everyone! I have a great cooking segment from San Diego Living to share with you about giving up meat once a week and how that will impact your health and the environment! Pretty cool stuff if you ask me.

One interesting fact that I want to share with you that I think is really awesome is that there are 40% more people choosing to replace at least one meal a day with a vegetarian option. By doing that you are helping make huge changes for your health, your pocket book and the environment.

Learn that tip and more when you want my Meatless Mondays segment on San Diego Living and then check out the recipe below to try tonight for your Meatless Monday celebration!

BALSAMIC BUTTERNUT SQUASH & LENTILS

Serves 4
Download the Balsamic Butternut Squash & Lentils Recipe Here

1 medium butternut squash, peeled, seeds removed and cut into cubes
2 tablesppoons coconut oil
2 tablespoons balsamic vinegar
1 1/2 cup black lentils, rinsed
3 cups water or bone broth
1/4 cup Bragg’s Liquid Aminos
2 large garlic cloves, minced
2 shallots, sliced
salt and pepper to taste

1. Pre-heat the oven to 425º. Place the squash on a baking sheet and massage the coconut oil into the cubed butternut squash, toss with with the vinegar, salt and pepper.

2. Cook for 30 minutes, until tender and beginning to caramelize.

3. While the squash cooks, saute the garlic, onion and aminos in a pot over medium heat for 3 minutes. Add the lentils and water and cook until water absorbed.

Enjoy!