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Recipes » Main Dish » Lentil Butternut Squash Shepherd’s Pie
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Lentil Butternut Squash Shepherd’s Pie Recipe

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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