• Ingredients:
  • 1 large butternut squash
  • 4 tablespoons olive oil, divided
  • ½ teaspoon salt
  • ½ cup green lentils
  • 2 cups vegetable stock
  • 2 tablespoons olive oil
  • 1 shallot, sliced
  • 2 garlic cloves, minced
  • 8oz package of sliced FunGuy white button mushrooms
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried rosemary
  • 2 cups baby spinach

Ring January in with a healthy, hearty, and delicious new FunGuy recipe! 

This roasted butternut squash stuffed full of lentils and mushrooms is the perfect start to the new year with loads of immunity boosting vitamins, antioxidants, fiber, protein, and vitamin D.

Savory and easy, you’ll be adding this to menu all winter long! 

DIRECTIONS:

  1. Preheat oven to 400F. Line a baking sheet with parchment paper.
  2. On a cutting board, cut the butternut squash in half lengthwise, scoop out the seeds, cut a cross hatch pattern about a third of the way through, and transfer to the baking sheet cut side up. Drizzle half of the olive oil over the squash and season with the salt. Place in the oven to bake about 35-45 minutes, or until a fork can easily slide into the flesh. 
  3. While the squash is cooking, prepare the lentils. 
  4. Rinse the lentils well under cool water and put them in a small pot. Add the stock to the lentils and bring to a boil on the stove over medium high heat. Once it has come to a boil, reduce the heat to low and let it simmer about 20-25 minutes. Drain the excess liquid and set aside. 
  5. Heat the remaining olive oil in a sauté pan over medium high heat. Add the shallot and sauté one minute. Add the garlic and sauté another minute. Add the FunGuy mushrooms, oregano, and rosemary and sauté 5-7 minutes or until the mushrooms are cooked through. Turn off the heat.
  6. Combine the lentils and the mushroom mixture in a bowl. Add the baby spinach and stir to evenly distribute the spinach. 
  7. Once the butternut squash is cooked, remove it from the oven and let it cool just enough to cut the squash cubes out and add them to the lentil and mushroom mixture and stir. 
  8. Spoon the mixture back into the squash shells and return to the oven for another 10 minutes. Remove from the oven, cool about 5 minutes, and serve. 

Have a Fun meal!