Ingredients
Instructions
- Steam the butternut squash until tender when pierced with a fork
- Cook the lentils according to package instructions until tender
- Preheat the oven to 180°C (350°F)
- In a pan, sauté the finely chopped onions and minced garlic in olive oil until translucent
- Add the cooked lentils, thyme, salt, and pepper to the pan and mix well
- Place the cooked butternut squash in a food processor, add salt, pepper, and almond milk, then blend until smooth. Adjust the milk quantity to reach desired consistency
- In a baking dish, spread the lentil mixture as the base layer
- Top with the butternut squash puree
- Sprinkle with vegan shredded cheese or crushed walnuts if desired
- Bake for approximately 20 minutes or until the top is golden brown and slightly crispy
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