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Moroccan Style Butternut Squash Hash

Prep Time
30 minutes
Cook Time
45 minutes
Total Time
1 h 15 m
5  People


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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Preheat oven to 400°F.
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.
Place lentils in a small sauce pan with water. Bring to boil and cook until lentils are tender. Strain and reserve.
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.
Add in all of the remaining ingredients. Allow to cook until spinach begins to wilt.
Serve immediately.



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