Butternut Squash Lentil Pie Recipe | SideChef
A totally plant-based shepherd's pie. While not traditional since it contains lentils, but interestingly enough, the lentils hold flavor better than the meat version and the butternut squash topping...
Keywords
- Low-Fat
- Peanut-Free
- Fish-Free
- Beans & Legumes
- Main Dish
- Dairy-Free
- Oven
- Blender
- Stove
- Pies
- Grain-Free
- Weeknight Dinners
- High Fiber
- Intermediate
- Low Salt
- Egg-Free
- Soy-Free
- Low-Sugar
- Pescatarian
- Date Night
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sidechef.com.
Ingredients
- 4 cups Butternut Squash
- 2 tablespoons Extra-Virgin Olive Oil
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg
- 1/2 teaspoon Garlic Powder
- 4 tablespoons Coconut Oil
- 1 can Full-Fat Coconut Milk
- to taste Sea Salt
- to taste Ground Black Pepper
- to taste Fresh Parsley
- 1 cup Lentils
- 2 1/2 cup Water
- 1 White Onion
- 1 1/2 cup Carrot
- 1 cup Celery
- 1 Red Bell Pepper
- 1 cup Frozen Green Peas
- 1 tablespoon Italian Seasoning
- 1 tablespoon Dried Rosemary
- 2 cloves Garlic
- 1 can Tomato Paste
- 1 cup Vegetable Stock
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