Lentil Butternut Squash Shepherd’s Pie
What You'll Need
2 cups lentils
5 cups water
1 diced onion
4 bay leaves
1 Tbsp Spike salt-free seasoning
1 tsp ground black pepper
2 Tbsp nutritional yeast
6-8 cups roasted butternut squash (about 2 medium-sized squash).
How to Make It
1 Simmer the lentils with the water, onion and spices until all the water is absorbed. I covered mine to start, then removed the lid when the lentils were tender to allow the excess water to cook off.
2 To roast the squash: Preheat oven to 425 degrees F. Slice squash lengthwise and scoop out the seeds. Place into a baking dish, cut side down, and roast until tender. A fork should glide easily into the squash when it’s done. About 45 minutes.
3 When it’s cool enough to handle, scrape out the squash flesh and mash it well.
4 Remove the bay leaves from the lentils, add the nutritional yeast and stir well to combine. Spread the lentils in the bottom of a lightly oiled casserole dish. Top with the mashed squash. Bake for about 30 minutes at 350 degrees F until bubbly.
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