Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil
  • 1 small onion (roughly chopped)
  • 2 cloves garlic (minced)
  • 1/4 teaspoon dry thyme leaves
  • 2 bay leaves
  • 1 cup reduced-sodium vegetable broth
  • 2.5 cups peeled and cubed butternut squash ((or sub in frozen diced butternut squash))
  • 1/4 cup dry split red lentils
  • 1/2 cup milk (or milk alternative, or more to taste)
  • 1 cup grated cheddar cheese (or more to taste)
  • 3/4 pound desired pasta (try: whole wheat or gluten-free rotini, macaroni, or fusilli pasta (about 2.5 cups dry))
  • Salt & pepper (to taste)
  • Peas, broccoli, spinach
  • Pinch of red pepper flakes
  • Drizzle of hot sauce

Instruction

  • Preheat crockpot to high.
  • In a medium skillet, heat olive oil over medium heat. Stir in onion and garlic and cook until softened and fragrant, about 3 minutes. Add thyme and cook 2-3 minutes.
  • Add to warmed crockpot along with the bay leaves, broth, plus the squash and dry lentils. Stir, cover and cook in crockpot for 3-4 hours on high or until squash is very tender.
  • Meanwhile, cook pasta according to package directions to make them al dente.
  • Once the squash is cooked, remove bay leaves from mixture. Using an immersion blender, puree the squash to create a smooth sauce (you can place in a regular blender if you don't own an immersion blender).
  • Stir in milk and cheese. Taste and adjust seasoning and cheese to your liking. Sauce should be slightly sweet due to the addition of the squash.
  • Toss with cooked pasta and serve with extra cheese, add in optional veggies or top with a pinch of red pepper flakes or hot sauce, if desired.