Baked Butternut Squash, Lentils, and Potatoes

It's autumn and you know what that means. Squash. Gourds. Pumpkins. Apples. Cinnamon. I love the seasonal vegetables of fall, especially butternut squash. This next dish was just something that I put together on a whim. It turned out all right but a bit bland and needed a little more seasoning.

I love the bright orange color of butternut squash

Mix it all up and put it in the oven

I need to work on my plating

Baked Butternut Squash, Lentils, and Potatoes
Ingredients

• 1 lb 1.1 oz  butternut squash, cubed
• 6.6 oz dried and uncooked lentils, rinsed
• 13.6 oz red potato, cubed
• 1.9 oz diced onion
• 1 1/2 cup chicken broth
• 1/2 cup water
• 1/4 tsp onion salt
• 1/2 tsp cinnamon
• 1 tsp cumin
• 1/4 tsp ground ginger

Procedure

1. Place all ingredients in an appropriately sized baking dish. Mix well, making sure the lentils are mostly submerged in the liquid.
2. Cover baking dish with foil and bake at 424 degrees Fahrenheit for about 1 hour.
3. Serve as is or over rice with a little bit of Parmesan cheese sprinkled on top.