BUTTERNUT SQUASH-LENTIL STEW

Butternut Squash-Lentil Stew image

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 14

1 tablespoon olive oil
1 1/2 cups finely chopped onions
1 teaspoon finely chopped gingerroot
2 lb butternut squash, peeled, cubed (5 cups)
2 cups Progresso™ chicken broth (from 32-oz carton)
1 can (13.5 oz) unsweetened coconut milk (not cream of coconut)
2 tablespoons red curry paste
1/2 cup creamy peanut butter
2 teaspoons fish sauce
2 tablespoons lime juice
1/2 teaspoon pepper
1 cup dried red or green lentils, sorted, rinsed
Chopped fresh cilantro, if desired
Chopped peanuts, if desired

Steps:

In 4-quart Dutch oven, heat oil over medium-high heat. Cook onions and gingerroot in oil 5 minutes, stirring occasionally, until tender. Stir in squash; cook 3 minutes.
In medium bowl, stir together broth, coconut milk, curry paste, peanut butter, fish sauce, lime juice and pepper until smooth. Pour over squash mixture. Stir in lentils.
Heat to boiling; reduce heat. Simmer uncovered 20 to 25 minutes, stirring occasionally, until squash and lentils are tender. Sprinkle individual servings with cilantro and peanuts.

Nutrition Facts : Calories 360, Carbohydrate 43 g, Fat 1, Fiber 10 g, Protein 17 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 640 mg