Butternut Squash recipes: Butternut Squash with apples and lentil rice AND roasted vegetables with Butternut Squash

I asked Chris to get a small Butternut Squash for me and there was only one - it was about a FOOT tall, so we had butternut squash out our ears. I created two recipes I'll share:

Menu:
Savory Butternut Squash with apples
lentil rice
Serve two together on a plate next to each other.

Recipe:
Butternut Squash with apples

• Ingredients
• Butternut Squash, peeled and cubed into 1/4 inch squares, about 4 cups worth
• 2 Apples, peeled and cubed into 1/4 inch squares, about 4 cups worth
• 1 medium onion
• 2 Tbsp Olive Oil
• 1/2 Tbsp Butter
• Salt to taste
• Little curry powder
• 2 tsp Rosemary leaves (dried)
• 3 tsp Thyme leaves (dried)
• 3/4 c Raisins and Currants ( I used golden raisins, regular raisins and currants)
• Optional: Slivered Almonds (with 1/2 Tbsp Butter)



• Steps
• Heat up oil and 1/2 Tbsp butter in a large pan
• Add onions and carmelize over low heat for 5 minutes (could start this wihile cutting the apples)
• Add butternut squash and salt, let cook until somewhat tender (not fully cooked)
• Add rosemary, thyme and curry powder
• Add Apples
• Let cook until butternut squash and apples are tender
• In a separate pan, melt butter and roast almonds - use as garnish for dish

Recipe:
Lentil Rice

• Ingredients
• 1/2 cup Brown lentils - soaked 1/2 hour (HINT: Or if in a pinch, put in water and heat in microwave for 2 minutes)
• 1/2 cup rice
• 1 cube vegetable bullion (can add more spices if you don't have this)
• 1 Tbsp curry powder (I used a chana masala mix i had at home)
• 1 tsp Turmeric
• 1 tsp red pepper (can be more to taste)


• Steps
• Put all of the above in a rice cooker and add appropriate amounts of water and cook until done
• Fluff with a fork when done

Menu:
roasted vegetables with Butternut Squash (in wraps)

Recipe:
Roasted vegetables with Butternut Squash

• Ingredients
• ALL of thse cubed 1/4-1/2 inches:
• 1 small Butternut squash
• 2 Yams
• 1 medium carrot (HINT: I used baby carrots so I don't have to peel)
• 1 large portabello mushroom
• 1 large zucchini
• several cloves of garlic (skin still intact) to taste
• Olive oil
• 1 Tbsp Rosemary (can add more to taste)
• 1 Tbsp Thyme (can add more to taste)
• HINT: You can add other vegetables you have, for example, red onion, summer squash, etc
  
• Steps
• Preheat oven to 400 degrees, convection
• put all Ingredients in a large bowl
• Toss to coat all vegetables with herbs and oil
• Place into pans in only one layer thick
• Bake for 20 minutes (stir once to make sure all sides are browned)
• Remove skins on garlic and stir


• Serving Suggestion
• Serve on a high protein wrap bread with a layer of Sun Dried Tomatoe and Basil hummus, baby spinach, Annie's creamy artichoke paremesan salad dressing (it can be anything slightly creamy), roasted vegetables and optionally cheese