Curried Butternut Squash and Zucchini with Red Lentils

1 1lb butternut squash, peeled and cubed
1 large zucchini, cubed
1 cup cooked red lentils
1/2 teaspoon Cinnamon
1 tablespoon yellow curry powder
1/2 tablespoon salt
1/4 teaspoon cayenne (optional)
3 sprigs fresh thyme leaves
1 tablespoon lemon zest
2 tablespoon cooking oil
1 tablespoon honey.

Heat oil in a large saute’ pan over med high heat;  Add the butternut squash and all spices, cook 5 min. Add the zucchini and thyme cook 4 min more stirring often. Add the lemon zest and honey, stir to combine turn off heat and add lentils. Stir together. Serve over jasmine rice and top with fresh cilantro. Serves 4.