Layered Party Pleasers: Lentil and Butternut Smooth Appetizers

Lemon Garlic Butter Chicken and Green Beans Skillet

63.4k saves · 30 min

Baked Salmon in Foil with Asparagus and Lemon Garlic Butter Sauce

55.4k saves · 20 min

Juicy and Tender Pork Tenderloin Roast

54k saves · 50 min

Garlic Butter Chicken Bites with Lemon Asparagus

52.5k saves · 30 min

Garlic Butter Steak and Potatoes Skillet

48.6k saves · 25 min

Garlic Mushrooms Cauliflower Skillet

47.8k saves · 25 min

We will use curry tree leaves to spice up the lentils, a component you find in Indian and Asian grocery stores. Enter the preparation of curries and massale.

Ingredient list: mashed butternut coconut milk

• 1lb (500g) butternut squash (peeled and seeded)
• 1/3 cup (75ml) coconut milk
• 1 pinch of cinnamon powder
• Salt and pepper

Directions

1. Cut the butternut squash into pieces and put it in a pot or a large saucepan.
2. Soak up with water or chicken broth, cover and cook until the pumpkin pieces are tender.
3. Drain the butternut keeping the cooking water. Then blend it with coconut milk and cinnamon adding a little cooking water to obtain the desired consistency.
4. Adjust seasoning and pour into the bottom of the glasses.

Ingredient list: mashed lentil curry

• 1 onion
• A pinch of curry leaves
• 1/2 lb (250g) green lentils
• 2 1/2 cups (600ml) water or chicken broth
• 4 dried curry leaves
• Salt and pepper

Directions

1. In a large skillet, fry the chopped onion and curry with a little olive oil.
2. When the onion is lightly colored, add the lentils, water or chicken broth and curry.
3. Cover and cook until lentils are tender, add a little water during cooking if necessary.
4. Once the lentils are cooked, drain them keeping the cooking water.
5. Remove the curry leaves and mix lentils, add more or less water depending on desired consistency.
6. Check the seasoning, then pour in glasses.

Finish by topping your verrines with a second layer of butternut puree. Serve warm or hot.