Curried Lentils with Butternut Squash

1 medium onion, diced
1 bell pepper, diced
2 Tbsp. coconut or olive oil
1 large butternut squash
1/2 cup raisins
1/2 cup chopped walnuts
1 lb. lentils
2 Tbsp. curry powder
1-1/2 tsp. ground cinnamon
1 tsp. sea salt
cayenne pepper to taste
vegetable broth or water as needed

Prepare squash: Cut in half and place face down in a baking pan. Bake at 350 for 40 minutes. When cool, remove seeds, peel, and dice into 1 inch chunks.

Rinse and sort lentils. In a large saucepan with lid, bring 5 cups of water to a boil, add lentils, cover and reduce to low heat. Cook until soft (water will be absorbed)

Meanwhile, heat oil in a large skillet. Saute onions and peppers until onions begin to look translucent. Add squash, raisins, walnuts and seasonings. Cook until heated through and squash is tender.

Add lentils and 1 cup vegetable broth. Cook for 10 minutes, stirring occasionally. Add more broth if it's too dry or you want it to be soupy. Serve hot on a bed of brown rice, kasha or quinoa.