Roasted Butternut Squash & Lentil Stew
Recipe Serves 4
This week's Sunday Supper is made for chilly fall evenings: a hearty butternut squash and lentil stew with freshly ground, warming spices.
Roasting brings out the squash's natural sweetness, while earthy lentils give each spoonful a satisfying bite. Lentils provide plant-based protein and fiber, while butternut squash adds beta carotene, which the body converts to vitamin A to support vision and immune function. It's a nourishing, comforting supper with plenty of flavor - and a healthy reason to ladle yourself another bowl.
Ingredients for the warm whole spice blend:
- 1 tsp. whole cloves (Spice blend ground together in a FinaMill Grater Pod)
- 1 tsp. whole cardamom pods (Spice blend ground together in a FinaMill Grater Pod)
- 1 cinnamon stick, broken to fit (Spice blend ground together in a FinaMill Grater Pod)
- 1 tsp. whole allspice (Spice blend ground together in a FinaMill Grater Pod)
FinaMill Grater Pod: Whole cloves + cardamom pods + cinnamon + allspice berries
Ingredients:
- 3 cups butternut squash, cubed (about 1 small squash)
- 1 cup green or brown lentils, rinsed
- 2 ½ cups vegetable broth
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 2 Tbsp. olive oil
- ½ tsp. turmeric
- ½ tsp. coarse salt (Ground in a FinaMill Everyday Pod)
- 2 Tbsp. fresh parsley or cilantro, chopped
- ¼ cup plain Greek yogurt, for serving
Directions:
The Finished Stew:
- Preheat oven to 425°F. Toss squash cubes with 1 Tbsp. of olive oil and a light grind of salt. Spread on a baking sheet and roast for 25 minutes until golden and tender.
- Load your FinaMill Grater Pod with whole cloves, cardamom pods, a broken cinnamon stick, and allspice berries. Set aside — you'll grind them fresh directly into the pot.
- Heat remaining olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more. Grind your warming spice blend generously into the pot (about 1 tsp. total), then add turmeric. Stir and cook for 30 seconds until fragrant.
- Add lentils, diced tomatoes, and vegetable broth to the pot. Stir well, bring to a boil, then reduce heat to low. Simmer uncovered for 25 minutes until lentils are tender.
- Stir in the roasted squash and season with salt to taste. Ladle into bowls, top with a dollop of Greek yogurt and a sprinkle of fresh herbs. Finish with one final grind of your warming spice blend over each bowl.
FinaMill Tip:
Use a dedicated fall-spice pod loaded with cloves, cardamom, cinnamon, and allspice - grind directly into the hot oil to bloom the spices and release maximum aroma. This stew reheats beautifully and tastes even better.
