Butternut Squash and Lentil Hash

A clean out the fridge Fall-inspired hash that is perfect for breakfast, lunch, or dinner.

water, for cooking
1 clove garlic, minced
1/2 small bell pepper (I used red), diced
1/4 small yellow onion, diced
1 cup butternut squash, chopped and roasted*
1/2 cup cooked green lentils (1/4 cup dry + 1 cup vegetable broth)
1/2 cup beans (kidney or black beans work great)
1/2 tsp onion powder
1/2 tsp cumin
1/4 tsp paprika
1/4 tsp turmeric
dash of cinnamon
fine sea salt, to taste
black pepper, to taste
1 large egg, optional
sriracha sauce or ketchup, optional

View the full recipe at Clean Eating Veggie Girl →