Mashed Winter Squash Bowl with Beets, Lentils, Kale & Pecans
5
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 min • Serves: 2 • Difficulty: Easy
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.
Ingredients
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
Kale
1½ cup(s), chopped
Unsalted pecan halves
¼ cup(s), chopped, toasted and chopped
Instructions
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
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