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Moroccan Style Butternut Squash Hash
Prep Time
30 minutes
Cook Time
45 minutes
Total Time
1 h 15 m
Serves
5  People

Ingredients

Recipe makes 5 Servings

1 32 oz. cntr. diced butternut squash
1 Tbsp olive oil, divided
1/4 Tsp kosher salt
1/4 Tsp black pepper
8 Oz extra lean ground beef
1 cup(s) lentils, cooked
1/2 small onion, chopped
1 Tsp cumin
2 Tsp cinnamon
1 5 oz. bag spinach
1/4 cup(s) raisins
1 microwavable Central Market Ancient Grains
1 Tbsp garlic
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Instructions

1
Preheat oven to 400°F.
2
Place butternut squash on a foil lined baking sheet and set aside. Lightly brush with olive oil and season with salt and pepper. Roast in the oven for 15 minutes or until squash is tender.
3
Place lentils in a small sauce pan with water. Bring to boil and cook until lentils are tender. Strain and reserve.
4
In a large nonstick pan, heat oil over medium high flame. Add in ground beef, onion, garlic, cumin and cinnamon. Cook until beef and onions are cooked through.
5
Add in all of the remaining ingredients. Allow to cook until spinach begins to wilt.
6
Serve immediately.

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