TGI Carb Night: Curried Butternut Squash and Lentils

TGI Carb Night is making a come-back!  Unfortunately, I didn't do much experimenting in the kitchen when I trained for the Philadelphia Marathon last fall, but I'm armed with a few new cookbooks and a pledge to fuel better before my runs.  First up:

Curried Butternut Squash and Lentils - adapted from the Athlete's Palate Cookbook

You'll need:
1 cup dry lentils
1 small butternut squash, cubed with skin-on.
1 tablespoon olive oil
2 tablespoons curry powder
1 teaspoon ground ginger
1 teaspoon chili powder
salt and pepper to taste
Cooked long grain rice (optional, for serving)

Pour lentils into a deep pot and cover with water.  Bring the water to a boil and add the squash pieces.  Reduce heat and simmer until the squash is soft.  Remove the pot from heat, drain, and set aside.  Separate the butternut squash chunks into a bowl and mash roughly.

Add the lentils to the bowl and mix with the olive oil, lentils, curry powder, ground ginger, salt, and pepper.

I spooned the mixture over rice, but it works well as a main dish.