Easy Butternut Squash with Lentils and Quinoa

Ingredients

Contains: tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• ½ whole Butternut Squash, Seeded, Peeled, Chopped Into ½" Cubes
• 2 whole Green Onions, Halved
• ¼ heads Radicchio Lettuce
• 4 cloves Garlic, Peeled
• ½ teaspoons Hot Paprika
• 1 teaspoon Ground Cinnamon,divided
• 1 teaspoon Cumin, Divided
• 1 cup Quinoa, Cooked According To Package Instructions
• 1 cup Brown Lentils, Cooked Or Steamed According To Package Instructions
• ½ whole Lime, Juice Of
• ⅓ cups Slivered Almonds, Toasted Or Browned Stove-top

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the cubed butternut squash in a pan with a splash of water, cover, and steam over medium heat for 8 minutes until just tender. Drain any water.

2. While the squash steams, cook the quinoa and the brown lentils separately according to their package instructions, then drain well.

3. Toast the slivered almonds in a dry skillet over medium heat for 2 minutes, stirring, until browned. Set them aside.

4. In the same dry skillet over medium heat, cook the chopped garlic and halved green onions for 2 minutes, stirring often.

5. Stir in the hot paprika, half the ground cinnamon and half the cumin, and cook for 30 seconds until fragrant.

6. Add the steamed squash, lentils and quinoa to the skillet and toss for 2 minutes until warmed through.

7. Shred the radicchio, fold it into the pan and let it wilt for 1 minute.

8. Stir in the lime juice and the remaining cinnamon and cumin, then remove from the heat.

9. Top with the toasted almonds and serve warm.