Brown Butter Squash & Lentils
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WHAT YOU'LL NEED
- 1 Tbsp. (15 mL) olive oil
- 2 cups (500 mL) (1/2-inch [1.5 cm] cubes) butternut squash
- 2 1/4 cups (550 mL) water
- 1 package Knorr Selects™ Brown Butter & Sage with Penne Pasta
- 1 can (440 g) lentils, rinsed and drained
- 2 cups (500 mL) sliced rainbow Swiss chard (about 2 large leaves, ribs removed)
NUTRITIONAL INFORMATION
Amount per serving
Calories250
Total Fat6g
Saturated Fat1.5g
Trans Fat0g
Cholesterol5mg
Sodium500mg
Total Carbs43g
Dietary Fiber7g
Sugars4g
Protein8g
Vitamin D0mcg
Calcium88mg
Iron3mg
Potassium447mg
Let's Get Cooking
- 1 HEAT oil in a large nonstick pan over medium-high heat. Add your squash and cook 5 minutes or until browned.
- 2 POUR your water into the same pan. Bring to a boil. Stir in your Knorr Selects™ and return to a boil, then lower the heat to medium-high and boil covered 10 minutes, stirring frequently.
- 3 STIR in your lentils and Swiss chard. Sprinkle, if you'd like, with grated Parmesan cheese; now it's delicious. Dig in!