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Brown Butter Squash & Lentils

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  • 1 Tbsp. olive oil
  • 2 cups (1/2-inch cubes) butternut squash
  • 2 1/4 cups water
  • 1 package Knorr Selects™ Brown Butter & Sage with Penne Pasta
  • 1 can (15.5 oz.) lentils, rinsed and drained
  • 2 cups sliced rainbow Swiss chard (about 2 large leaves, ribs removed)

NUTRITIONAL INFORMATION

 

Amount per serving

Calories280
Total Fat6g
Saturated Fat1.5g
Trans Fat0g
Cholesterol5mg
Sodium530mg
Total Carbs49g
Dietary Fiber11g
Sugars5g
Protein11g
Vitamin D0mcg
Calcium91mg
Iron4mg
Potassium414mg

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.


  • 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!