• Joe Centineo

The Sunday Cookbook: Lentil Pasta with Butternut Squash and Veggies


  • 1 large butternut squash, seeded and cut into small cubes

  • 3 medium shallots, halved

  • 1 small package of mushrooms, sliced

  • 6oz spinach or kale

  • 1lb of lentil pasta, red or green - we sometimes do a combo and use both!

  • 1 cup reserved pasta water

  • 1 tsp garlic powder

  • 3 cloves of garlic, chopped

  • Sea salt

  • Olive Oil

  • Nutritional Yeast for serving

  • NOTE: Besides the butternut squash, the veggies in this dish are easily interchangeable! We normally change the spinach for kale and eliminate the mushrooms to make it nightshade-free.


  1. Preheat oven to 400° F.

  2. Line a baking sheet with parchment paper and add the cubed squash and shallots into the sheet. Drizzle with olive oil and season with garlic powder and sea salt. Roast in the oven for about 25-30 minutes, or until the squash is starting to brown. Halfway through the cooking process, flip the squash to ensure an even cook.

  3. Meanwhile, in a large skillet or dutch oven, heat olive oil. Add the mushrooms and garlic and saute until soft. Add in the spinach and cook until the spinach has withered down.

  4. In a medium-sized pot, boil water and cook the lentil pasta as directed on the box until al dente. Before straining, reserve 1 cup of pasta water.

  5. Combine the reserved pasta water and cooked lentil pasta into the mushroom spinach mixture.

  6. Then, add in the cooked butternut squash and shallots, and stir to combine.

  7. Ready to serve!

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Amanda MacGregor and Joseph Centineo

EST. 2013 | New Jersey, United States | contactamandamacgregor@gmail.com