Quintessential tastes of fall come together in this sweet and savory stuffed squash recipe.
|2||small delicata squash|
|1||cup dried French or black lentils|
|2||cups water or vegetables stock|
|2||tablespoons virgin coconut oil|
|3||small sweet potatoes in different colors if possible (orange, purple and white)|
|1||large tart apple, cored and diced|
|2||tablespoons dried parsley|
|1/4+||teaspoon Himalayan salt|
|Extra virgin olive oil|
Preheat oven to 400°.
Halve squash lengthwise, remove and discard seeds, and place cut-side down in casserole. Fill casserole with enough water to cover bottom of pan by 1/4-inch. Cover with foil and bake 35 minutes or until squash is tender throughout. Remove from oven and set aside.
Place lentils and water or stock in rice cooker or pot over high heat. Bring to boil, reduce heat and simmer covered until lentils are soft and water is absorbed (about 25 minutes). Remove from heat and set aside to cool slightly before fluffing.
In large cast iron skillet over high heat, melt coconut oil. Chop sweet potatoes into ½-inch cubes and place in skillet. Sauté until cubes are seared and soft throughout. Add apples and sauté 1 minute longer. Fold in cooked lentils, parsley and salt and fold to combine. Drizzle with olive oil to moisten and remove from heat.
Carefully remove squash halves from casserole and place cut side up on serving dish. Fill with lentil mixture and enjoy.
CLEAN FOOD, © Terry Walters 2017