Directions:
- Preheat oven to 425°F.
- Halve, peel, and seed squash and cut into 1/2-inch pieces. Finely chop shallot and in a shallow baking pan toss with squash, oil, curry powder, and salt and pepper to taste until combined well. Bake squash mixture in middle of oven until almost tender, about 15 minutes.
- Chop walnuts and sprinkle over squash. Bake squash mixture 10 minutes more, or until walnuts are lightly toasted and squash is tender.
- While squash is baking, in a saucepan of boiling water cook lentils until just tender but not falling apart, about 20 minutes. Drain lentils in a sieve and transfer to a bowl.
- To lentils add squash mixture, cilantro, lime juice, and salt and pepper to taste and toss until combined well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 589.69 Kcal (2469 kJ) | ||
| Calories from fat | 296.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.97g | 51% | |
|---|---|---|---|
| Sodium | 21.49mg | 1% | |
| Potassium | 1539.09mg | 33% | |
| Total Carbs | 62.97g | 21% | |
| Sugars | 11.53g | 46% | |
| Dietary Fiber | 19.3g | 77% | |
| Protein | 20.45g | 41% | |
| Vitamin C | 55.7mg | 93% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 6.9mg | 39% | |
| Calcium | 180.7mg | 18% | |
| Amount Per 100 g | |||
| Calories | 155 Kcal (649 kJ) | ||
| Calories from fat | 77.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.67g | 51% | |
|---|---|---|---|
| Sodium | 5.65mg | 1% | |
| Potassium | 404.57mg | 33% | |
| Total Carbs | 16.55g | 21% | |
| Sugars | 3.03g | 46% | |
| Dietary Fiber | 5.07g | 77% | |
| Protein | 5.38g | 41% | |
| Vitamin C | 14.7mg | 93% | |
| Vitamin A | 0.6mg | 76% | |
| Iron | 1.8mg | 39% | |
| Calcium | 47.5mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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