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Squash and Red Lentil Sauce

Yields6 ServingsPrep Time15 minsCook Time35 minsTotal Time50 mins

This nutrient packed sauce with lentils and vegetables is the perfect pairing for any pasta dish!

Squash and Red Lentil Sauce

 1 lb peeled and cubed squash
 ½ lb red lentils, rinsed and picked over
 4 cups Rachael Ray All-Natural Vegetable Stock
 1 medium onion, cubed
 1 clove garlic, minced
 4 tbsp Colavita Extra Virgin Olive Oil
 ½ tsp salt
 1 tsp pepper
 1 tsp ground cumin
 ½ tsp ground ginger or 1 inch fresh ginger
 1 lb Colavita Farfalle
 ½ cup grated fontina cheese
 fresh parsley, minced

Heat the Colavita Olive Oil in a medium stock pot over medium heat. Add the garlic and sauté for 3 minutes, browning lightly.  After 3 minutes, add in the squash, onion, red lentils and broth.  Add in spices.  Simmer for about 20 minutes till squash become soft.


Remove from the heat and cool slightly. Blend in a blender until smooth.


Cook pasta according to directions on bag. Drain the pasta and reserving 1 cup of pasta water for thinning of the sauce.


Pour the sauce into a large serving bowl. Add pasta and garnish with grated Fontina cheese and fresh parsley.

Nutrition Facts

Servings 6