Red Lentil & Squash Curry Stew

1 cup Butternut squash (peeled, seeded, and cut into 1-inch cubes)

2/3 tbsp Extra virgin olive oil

1 dash Salt and pepper

1/3 tsp Extra virgin olive oil

1/3 onion(s) Sweet onion (chopped)

1 clove(s) Garlic (minced)

1 dash Ginger root 1/3 tbsp Curry powder

1 1/3 cup Vegetable stock/broth, low sodium

1/3 cup Lentils, red, cooked (rinsed and strained)

1/3 cup Spinach (rinsed and chopped)

1 pinch Salt and pepper (optional)

1/3 piece, 1/2-inch Ginger root (grated; optional)

Instructions

1. Preheat oven to 400 degrees F (200 degrees C) and prepare a baking sheet with tin foil or parchment paper.

2. Toss butternut squash with oil, salt, and pepper. Arrange coated squash on the baking sheet.

3.  Roast in the preheated oven until squash is tender and lightly browned, about 25 to 30 minutes.

4. About 15 minutes into the roasting process, heat the olive oil, chopped onion, minced garlic, and ginger in a large pot over low-medium heat. Saute for about 5 minutes 

5. Stir in the curry powder and cook for another 2 minutes. 

6. Add broth and lentils and bring to a boil. Reduce heat and cook for 10 minutes.

7. Stir in the cooked butternut squash and spinach (or greens of choice). Cook over medium heat for about 5-8 minutes.

8. Season with salt, pepper, and add some freshly grated ginger to taste.

   ENJOY .