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
Calories160
Total Fat4.5g
Saturated Fat1g
Trans Fat0g
Cholesterol0mg
Sodium260mg
Total Carbs26g
Dietary Fiber7g
Sugars3g
Protein6g
Vitamin D0mcg
Calcium69mg
Iron2mg
Potassium375mg
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!