• Joe Centineo

The Sunday Cookbook: Lentil Pasta with Butternut Squash and Veggies

Updated: Sep 24


  • 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, optional

  • NOTE: The veggies in this dish are easily interchargable, just always keep the butternut squash; this is the star of this recipe! We normally change the spinach for kale and skip the mushrooms all together.


  1. Preheat oven to 400° F.

  2. Add the cubed squash and shallots to a baking sheet. Drizzle with olive oil and season with the garlic powder and sea salt. Roast for 25-30 minutes or until the squash is starting to brown. Halfway through the cooking process flip the vegetables to ensure an even cook.

  3. In a large skillet, heat olive oil then add the mushrooms and garlic; saute until soft. Add in the spinach and cook until the spinach has withered down.

  4. Cook lentil pasta as directed on box until al dente. Before straining, reserve 1 cup of pasta water.

  5. Once the spinach and mushroom mixture has finished cooking, stir in the 1 cup of reserved pasta water along with the cooked lentil pasta.

  6. Mix in the cooked butternut squash and shallots, stir to combine and serve.

#Veggies #GlutenFree #Garlic #CornFree #MainCourse #Healthy


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