Posts Tagged ‘squash’

h1

Slow Cooker Squash, Lentil and Chickpea Stew

October 30, 2016

This is a hearty fall stew that requires very little prep work. You could allow everything to simmer on the stovetop or toss it into a crockpot while you head out for the day. D said it reminded him of a chili, and it went well with a salad and some crusty bread. It would also be a great dish to prep, pop in the freezer, and save for a busy day.

You will need:

  • 1 T olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 sticks celery, chopped
  • 4 cloves garlic, peeled and minced
  • 1 T garam masala
  • 3 c butternut squash, peeled and chopped
  • 28 oz diced tomatoes with chilies, with their juices
  • 1 qt vegetable broth
  • 1 c red lentils
  • 30 oz chickpeas, drained and rinsed
  • Salt and pepper, to taste

Then you will…

  1. Heat the olive oil in a large skillet over medium heat. (If not using a crockpot, use a large soup pot and then add the rest of the ingredients to the pot throughout the recipe).
  2. Add the onion, carrot, celery and garlic. Saute for 5 minutes or until the onion begins to soften.
  3. Stir in the garam masala and saute until fragrant, about a minute.
  4. Combine along with the remaining ingredients in the crockpot. Cook on LOW for 6-8 hours.

20161003-lentil-stew

 

h1

Maple-Roasted Butternut Squash with Cranberries

December 13, 2015

This sweet and spicy roasted butternut squash is the perfect fall side dish. It is quick to prepare and would be lovely next to roasted pork, chicken or turkey.

You will need:

  • 1 butternut squash, peeled and seeded and cut into 1-inch pieces
  • 2 T olive oil
  • 2 T good quality maple syrup
  • 2 T light brown sugar
  • 1/2 t ground cinnamon
  • 1/2 t cayenne pepper
  • 1/4 t ground nutmeg
  • 2 c cranberries
  • 1 c pecans, roughly chopped
  • Salt and pepper, to taste

Then you will…

  1. Preheat your oven to 375 degrees.
  2. Place the butternut squash into a 9×13 baking dish.
  3. Add the olive oil, maple syrup, brown sugar, cinnamon, cayenne and nutmeg. Stir to coat the pieces.
  4. Bake for 30 minutes, stirring at fifteen minutes.
  5. Stir in the cranberries.
  6. Bake for 15 minutes.
  7. Stir in the pecans. Season with salt and pepper to taste.
  8. Bake for another 10 minutes.

20151115 Squash Cranberry Roast

%d bloggers like this: