After being at Foodbuzz and in California all week I am excited to be back in my kitchen cooking! But after looking in my bare cupboards and through my empty, post-vacation fridge I lost some motivation to cook. The plan was to go to the store this morning but spinning and music class got in the way. So, I thought about Ashley’s motto for November “get shit done” and decided to make something from what I had, while Anna slept.

I dug into the dwindling 50lb. box of local butternut squash and pulled out 1 of the 12 left. Then I grabbed a bag of lentils, some frozen greens from Whole Foods and the curry powder. Other inspiration for the recipe came from Natalie’s and Angela’s  recent curries.

Lentil + Roasted Butternut Squash Curry

• 1 cup of diced onions
• 3 cloves of garlic, minced or pressed
• 1/2 cup of water
• 1 1/2 cups of lentils (I used 1cup red and 1/2 cup brown)
• 1 butternut squash, cubed and roasted
• 1 cup of frozen greens (spinach, kale or collard greens)
• 2 Tbsp. curry powder
• 1 tsp. cumin
• 3 cups of vegetable or chicken broth
• salt and pepper to taste
• dash or red pepper

1. In a large pot, put diced onion, 1/2 c. water and minced or crushed garlic. Sautee until the onions are soft.

2. Stir in curry powder, cumin and a dash or red pepper.

3. Then add broth, lentils and greens and bring to a boil. Reduce heat and cook for 15-20 minutes or until lentils are soft.

4. Stir in cooked butternut squash and mix together.

5. Add a dash or red pepper and serve warm.

In other news: Look who started eating lettuce. She wanted some tonight and she liked it.

She really is my child. 🙂

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