Great side dish!!

I modified this recipe, trading the coconut for shredded cheese. It was really good!! I'm sure that the coconut tastes excellent. Richard just doesn't like the stuff. :)

Curried Lentils with Butternut Squash

1 cup lentils
1 small butternut squash (1 ½ lbs.), peeled, seeded, and cut into chunks
1 Tbs. olive oil
1 Tbs. curry powder
1 tsp. grated fresh ginger
Salt and pepper to taste
Toasted coconut, optional

1. Butter an 8”x11” baking pan and set aside. Combine lentils and enough cold water to cover in a saucepan. Bring to a boil over high heat. Reduce heat to medium; add butternut squash. Simmer until squash and lentils are tender, about 25 minutes.

2. Drain. Put chunks of squash in a medium bowl, then mash roughly with a fork or potato masher.

3. Heat oven to 375 degrees. In a large bowl, combine lentils, squash, and remaining ingredients except coconut. Spoon mixture into baking dish. Bake 20 minutes. Top with coconut, if using. Let cool 10 minutes before serving.

Makes 4 to 6 servings.