Photo of Mashed Winter Squash Bowl with Beets, Lentils, Kale & Pecans by WW

Mashed Winter Squash Bowl with Beets, Lentils, Kale & Pecans

Points® value
Total Time
10 min
10 min
Not every bowl you build has to have rice, grains, or pasta as its base. Here, leftover cooked butternut squash makes a delicious bed for convenient vacuum-packed precooked lentils and beets. The dressed kale and toasted pecans are delicious finishing flourishes. The bowl is wonderful either at room temperature or cold, so it’s a good one for making ahead.


Cooked cubed butternut squash

1½ cup(s)

Kosher salt

¾ tsp(s), divided

Black pepper

¼ tsp(s), divided

Balsamic vinegar

1½ tbsp(s)

Olive oil

1 tbsp(s)

Cooked lentils

1 cup(s)

Cooked beets

1 cup(s), cut into wedges


1½ cup(s), chopped

Unsalted pecan halves

¼ cup(s), chopped, toasted and chopped


  1. In a medium bowl, mash together the squash, ½ tsp salt, and ¼ tsp black pepper. In a small jar, combine the vinegar, oil, and remaining ¼ tsp each salt and black pepper; seal the jar and shake well to combine.
  2. Divide the squash mixture evenly between 2 shallow bowls. In the same bowl used to mash the squash, toss the kale with half of the dressing. Divide the lentils and beets evenly between the bowls; drizzle the remaining dressing evenly over the lentils and squash. Divide the kale between the bowls; top evenly with pecans.
  3. Serving size: 1 bowl