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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)