Butternut Squash with Lentils

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This recipe makes 4 servings
Recipe Nutrition Info Comments 0
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This delicious combination of golden-roasted squash and hearty lentils delivers a whopping 10 grams of cholesterol-lowering fiber in every serving. Another benefit? Protein-rich and fiber-filled foods, like this combo, really satisfy your hunger.


  • 1 medium squash, butternut
    (about 2 pounds), peeled and cut into 1" cubes
  • 1 tablespoon oil, olive, extra-virgin
  • salt
    to taste
  • 1/2 teaspoon cumin, ground
  • 1/2 teaspoon ginger, fresh
    grated, or 1/4 teaspoon ground dried
  • 1 pinch nutmeg, ground
  • 1/4 cup(s) nuts, walnuts
  • 1 1/2 cup(s) broth, chicken, less sodium
  • 1/3 cup(s) lentils, dried
  • 1/2 small onion(s)
  • pepper, black ground
    to taste
  • 1 medium lemon
    juiced (use 1 tablespoon)


  • 1

    Preheat the oven to 425°F. Place squash in roasting pan large enough to hold without crowding. Toss with oil and sprinkle with salt, cumin, ginger, and nutmeg. Roast for 45 minutes, shaking pan every 15 minutes, until squash is tender and evenly browned. Remove pan from oven, leaving the oven on.

  • 2

    Pour walnuts onto a pie plate; toast for 5 minutes, until fragrant, shaking the pan a few times. Cool, then coarsely chop the nuts.

  • 3

    Meanwhile, in small saucepan over high heat, bring broth, lentils, and onion to a boil. Reduce heat to low; simmer for 25 minutes, until tender, stirring occasionally. Add water, as needed (the water may evaporate while it simmers), and then drain off any remaining liquid. Season with salt and pepper.

  • 4

    In a large serving bowl, toss warm squash with lentils and walnuts. Drizzle with lemon juice. Serve hot.


Tip: To facilitate peeling, cut the squash in big chunks, then use a heavy vegetable peeler.

Nutritional Information Amount Per Serving
  • Calories215
  • Total Fat9g
  • Saturated Fat1g
  • Sodium251mg
  • Carbohydrates32g
  • Dietary Fiber10g
  • Protein8g
  • Cholesterol-
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