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Butternut Squash Lentil Casserole

kept byharas888

2 tablespoons unsalted butter

1 1/2 cups onion, finely chopped

1 cup lentils

4 cups low sodium vegetable stock

3 cups cubed butternut squash (1 inch size)

1 tablespoon fresh lemon juice

2 teaspoons minced fresh parsley

1 teaspoon salt, adjust depending on stock

1 teaspoon ground ginger

1/2 teaspoon freshly ground pepper

1/2 tsp large pinch cumin seed

1/3 cup sliced scallion tops



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