Food that will give you all the Fall feels! Enjoy this delicious roasted squash dish that is extremely versatile and can be served alone or as a side dish.
Ingredients:
2 acorn squash: cut in half and seeded
1 cup of lentils, any color but red (I used a mixture of sprouted ones)
2 cups of vegetable stock
2 shallots diced
2 cloves of garlic
1 large apple diced
1/4 cup of dried cranberries
1/2 teaspoon thyme
2 tablespoons gluten-free panko or breadcrumbs
3 tablespoons vegan cheese or regular cheese if you like
3 tablespoons olive oil
3 tablespoons fresh Italian parsley chopped
salt and pepper to taste
Method:
- Preheat oven to 400 degrees
- But the bottom of the squash to keep it flat.
- Cut squash vertically and seed it.
- Scoop out all the seeds.
- Massage some olive oil onto the inside and top of the squash and sprinkle with salt and pepper.
- Roast for 50 minutes in the oven or until cooked through and a fork can easily be inserted.
- Rinse your lentils and add them to vegetable stock in a pan. Simmer with lid on for about 30 minutes or until cooked through. Make sure to stir occasionally.
- In a large saute pan, add oil and turn heat to medium. Add the shallots and thyme and continue to stir for about 5 minutes.
- Add minced garlic and stir one more minute.
- Add cooked lentils to shallots and garlic. As well as the apple, cranberries, panko, and cheese.
- Season with more salt and pepper to taste. Cook 3 more munites.
- Add filling to cooked acorn squash and top with fresh parsley and a little more olive oil.
- Bake in the oven for 15 minutes.
