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Spiralized Butternut Squash and Apples with Lentils and Maple-Balsamic Sauce

Vegetarian Times Editors
  • minutes
  • Serves 4

INGREDIENTS

7 oz

Butternut squash neck

1/4 cup

Cranberries, dried

5 1/2 cups

French green lentils, cooked

1 clove

Garlic

1

Golden delicious apple, medium

2 tbsp

Parsley, fresh

2 tsp

Balsamic vinegar

1 tbsp

Lemon juice

4 tsp

Maple syrup

2 tsp

Vegetable oil

1/4 cup

Walnuts, toasted