Spiral slicers turn butternut squash into super-quick cooking “noodles”: two to three minutes in a pan, and the orange curls are ready to star in a delicious lentil dinner.
- 4 tsp. maple syrup
- 1 Tbs. lemon juice
- 2 tsp. balsamic vinegar
- 7 oz. butternut squash neck (from peeled, halved squash)
- 1 medium Golden Delicious apple, stem removed
- 2 tsp. vegetable oil
- 1 clove garlic, minced (1 tsp.)
- 1½ cups cooked French green lentils
- 2 Tbs. chopped fresh parsley
- ¼ cup chopped dried cranberries, optional
- ¼ cup chopped toasted walnuts, pecans, or hazelnuts, optional
1 | Stir together maple syrup, lemon juice, and balsamic vinegar in small bowl, and set aside.
2 | Cut butternut squash into noodles with small-toothed blade on spiral
slicer (you should have 2 cups). Cut apple into small noodles with same blade (you should have 11/2 cups).
3 | Heat oil in large skillet over medium-high heat. Add squash noodles, and season with salt, if desired. Cook 2 minutes, or until noodles are slightly softened. Add apple noodles, and cook 1 minute. Stir in garlic, and cook 30 seconds. Add lentils and maple-balsamic mixture, and season with salt, if desired. Remove from heat, and stir
in 1 Tbs. parsley and cranberries and nuts (if using). Garnish with remaining 1 Tbs. parsley.
2 | Cut butternut squash into noodles with small-toothed blade on spiral
slicer (you should have 2 cups). Cut apple into small noodles with same blade (you should have 11/2 cups).
3 | Heat oil in large skillet over medium-high heat. Add squash noodles, and season with salt, if desired. Cook 2 minutes, or until noodles are slightly softened. Add apple noodles, and cook 1 minute. Stir in garlic, and cook 30 seconds. Add lentils and maple-balsamic mixture, and season with salt, if desired. Remove from heat, and stir
in 1 Tbs. parsley and cranberries and nuts (if using). Garnish with remaining 1 Tbs. parsley.
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