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Ingredients

• 1 1/2 lb Butternut squash
• 3/4 c. Green lentils
• 1 c. Vegetable stock, plus more as needed for thinning and reheating
• 1 x Onion, minced
• 2 x Garlic cloves, finely chopped
• 1 tsp Cinnamon
• 1/2 c. Apricots, dry, cut into quarters, soaked in warm water
• 1 c. Plum tomatoes, diced (opt)
• 2 Tbsp. Lemon juice
•     Salt and pepper
•     Minced parsley
•     Preheat the oven to 375 degrees.

Description

Bake The Butternut Squash For 45 To 50 Min, Till Tender But Hard. When The Squash Is Cold Sufficient To Handle, Remove The Peel, Throw Away The Seeds, And Cut The Flesh Into…

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