Butternut squash with lentels

Butternut squash

Lentils

Butter

Salt and pepper

Bay leaves

Chicken broth

Cut butternut squash in half and season with butter bake in oven at 350°. In a large saucepan cook lentils with chicken broth, salt, pepper and bay leaves until almost done about 45 minutes. Then scoop lentils into natural bowl of butternut squash,  and continue baking for another 30 minutes. Serve warm. I learned this recipe from my friend Jacqueline and tweaked it with a few extra ingredients.