Keanna Chang, MS2
For butternut squash puree, you can buy canned, or cut squash in half, roast cut side down at 350o until a fork or knife is inserted easily, and then puree in a blender or food processor (freezes well), also works with pumpkin
Ingredients
2 cups of butternut squash puree
1 (ish) cup milk of choice or broth of choice
1 cup chopped onions
1 package of frozen spinach (or 3 cups fresh)
1 block of extra firm tofu, cubed
1 cup cooked lentils
1 tsp cinnamon
1 tsp cumin
½ tsp cayenne pepper
½ tsp turmeric
½ tsp cardamom (optional)
1-2 cloves chopped garlic
1 tsp salt
½ cup olive or canola oil
Directions
In a large (at least 1.5 qt) saucepan, sautée the onions and garlic, until just cooked through.
Add the squash puree and bring to a light simmer.
Add half the milk/broth.
Add lentils, tofu, and spinach.
Add cinnamon, cardamom, cumin, cayenne, turmeric, salt, being sure to stir to keep it from burning on the bottom of the pan.
Add about ½ cup of oil.
Add milk/broth until desired texture is reached.
Serve with quinoa or rice
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