Side Items

Butternut and lentil side dish takes 10 minutes to prepare.

Butternut and lentil side dish takes 30 minutes to cook.

Butternut and lentil side dish makes 6 servings.

The ingredients for Butternut and lentil side dish are:

1 butternut squash, cut into wedges
4 red onions, in wedges
300g puy lentils, cooked
1/2 pack pre-cooked, vacuum packed beetroot (2 medium roots)
2 tbsp olive oil
1 tbsp balsamic vinegar
Lemon juice, to taste
Pinch salt

Here is how you make Butternut and lentil side dish:

1. Peel and cut the squash into wedges that will cook in 30 mins. Place in baking tray, drizzling over 1 tbsp olive oil and tossing the wedges till covered.2. Peel and chop red onions. Add them to the baking tray 5 mins after the squash has gone in3. 5 mins before the dish is ready, add lentils and beetroot, toss with additional oil, if needed, and drizzle over the balsamic vinegar. Place in the oven to warm through4. Remove, taste, season with salt and lemon juice as needed.Serving Size: Makes 6 to 8 portions as a sideNumber of Servings: 6Recipe submitted by SparkPeople user QWESTING.

The nutritional information for Butternut and lentil side dish is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 240.9

• Total Fat: 5.3 g
• Cholesterol: 0.0 mg
• Sodium: 25.2 mg
• Total Carbs: 35.5 g
• Dietary Fiber: 8.3 g
• Protein: 13.8 g

The dietary needs meet for Butternut and lentil side dish is Vegetarian