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Brown Butter Squash & Lentils

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  • 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

  • 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!