If you’re looking for a new lentil recipe, this butternut squash with lentils and feta is IT.
Both kids LOVED it and begged me to make it again stat.
I also thought it was stellar and was wishing I had made double the amount. It makes a good side dish, but it could easily be a main on it’s own. And I wouldn’t have minded leftovers for lunch the next day either.
The NYT has a winner here for sure. It was our first butternut squash of the year which means it is officially FALL. Next up? Apple picking! Pumpkin patches! Ok, ok, we may have to wait a bit still for that…it’s been in the 90s all week! I refuse to go apple picking in shorts and a tank top!
Anyway, I served it with pastry rolls this time. They were buy one get one free a while back, so I bought four (!!) tubes and we have been enjoying them plain or stuffed with cheese and marinara (faux pizzas for the kids’ lunches) or hot dogs (pigs in a blanket style).
I may do an apple and brie one soon. Those are always a big hit. After we go apple picking… 😉
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