Meatless Monday – Linguini with Lentils and Roasted Butternut Squash

I took this recipe from a book called Vegan on the Cheap by Robin Robertson. I have posted recipes from this book before. Whether you are new to the vegan diet, thinking about the vegan diet, or a veteran vegan, this book is packed with great recipes that are super easy and very cost-efficient. This is a very delicious recipe that is a bit more time consuming than other recipes that I have posted, but I promise that the results are absolutely worth the effort.
Makes 4 – 6 servings

Ingredients
1/2 cup Red Lentils
1 medium Butternut Squash, peeled, halved and seeded
Salt and Pepper
2 tablespoons Olive Oil
1/2 cup Onion minced
4 cloves minced Garlic
2 teaspoons Dried Sage
1 14.5oz can Diced Tomatoes
1 cup Veggie Broth
12 ounces Gluten Free Pasta (I find that the rice linguini found next to the rice vermicelli in most grocery stores works best)

1. Bring a medium saucepan of salted water to boil over high heat. Add the lentils, return to a boil, then reduce heat to low. Cover and cook until tender, about 45 minutes. Drain and set aside.
2. Preheat the oven to 400F. Lightly oil a 9×13-inch baking pan and set aside. Cut the squash into 1/2-inch dice and spread in the prepared pan in a single layer. Drizzle with a small amount of oil and season with salt and pepper to taste. Roast until tender, turning once halfway through, about 30 minutes. Set aside.
3. In a large skillet heat the oil over medium heat. Add the onion, cover and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the sage, tomatoes, and the cooked lentils. Stir in the stock and season with salt and pepper to taste. Simmer to blend the flavours, about 5 minutes. (for a creamier sauce, use an immersion blender to blend a portion of the lentil mixture). Stir in the roasted squash and keep warm over low heat, adding a bit more broth or water if needed.
4. In a large pot of boiling salted water, cook the linguine over medium high heat, stirring occasionally until al dente. Drain the pasta and return to the pot Add the lentil squash mixture and toss gently to combine. Serve hot.

Enjoy!!

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