Butternut Squash & Lentil Fall Bowl | Stephanie Dreyer

Butternut Squash & Lentil Fall Bowl

October 28, 2018by Stephanie Dreyer

Butternut Squash & Lentil Fall Bowl

October 28, 2018by Stephanie Dreyer

I know it’s pumpkin season but do yourself a favor and say hello to butternut squash! It’s the star ingredient in this Fall Bowl and is the base of the savory sauce drizzled on top.

I am a bit obsessed with this squash this season. It’s sweet but savory and full of robust flavor that even the kids can love.


Batch cook the veggies and sauce on the weekend so you can throw this bowl together for lunch or dinner when you’re short on time. I used raw kale, but it would also be good sauteed in some vegetable broth. The spinach is an easy swap for kale too.

Fall Bowl with Butternut Squash Cream Sauce


For the bowl:

  • 4 cups chopped kale
  • 1 medium butternut squash peeled and cubed
  • 2 cups cremini mushrooms cleaned and quartered
  • ½ cup steamed lentils
  • 4 garlic cloves roughly chopped
  • 3 tablespoons Italian seasoning
  • 3 teaspoons garlic powder
  • 1 teaspoon sea salt
  • 1 tablespoon olive oil

For the Butternut Squash Cream Sauce

  • 1 cup butternut squash peeled and cubed
  • 1 cup vegetable broth
  • 1 cup cashews (soaked overnight if not using a high speed blender
  • ¼ cup nutritional yeast
  • 3 garlic cloves roasted
  • Salt and pepper to taste


  1. Preheat oven to 400°.
  2. Spread squash, mushrooms and garlic on a sheet pan. Add the olive oil, garlic powder, salt and Italian seasoning. Toss to combine and evenly coat the vegetables. Roast for 30-40 minutes until squash is tender.
  3. For the sauce, combine all ingredients in a blender. Blend until smooth. Add salt and pepper to taste.
  4. To assemble, place two cups of kale in two bowls, Top each with half of the vegetables. Spoon ¼ cup lentils into each bowl.
  5. Drizzle about 2 tablespoons of sauce on top of each bowl. Store the rest in an airtight container.

Recipe Notes

Makes 2 bowls