Winter Stuffed Squash and Lentil Recipe

Eating in Rhythm with the Season

I try to incorporate whatever I grow in my garden for our suppers here at Casa Rosa. This is a recipe that came about from using what I had in the Winter garden and the pantry. If you eat in rhythm with seasons, then winter is a time for root vegetables, savory hearty lentils, dried or fresh herbs, and Winter squashes. As a former die- hard vegetarian, I have a very close relationship with lentils. Lentils, small and mighty, come from the legume family meaning they are born from pods. They don’t have to be soaked to be prepared unlike beans, and they can actually balance and stabilize blood sugar levels. Lentils contain lots of iron, folate, magnesium, fiber, B vitamins and protein. I like to add smoked paprika, California Olive Extra Virgin Olive Oil, sea salt, and a touch of cumin. I stuffed the lentil mixture in baked baby kabocha squashes which I found at my local Farmers Market. Kabocha’s are a Japanese squash that taste almost nutty in flavor and are filled with nourishing vitamins and beta carotene. You can also use butternut or acorn squash.  Recipe below! (Photos by Bethany Nauert)

For more seasonal and vegetarian recipes see The Local Rose.

Ingredients:
2 baby kabocha, butternut or acorn squashes Pre baked. (Cut the squares in half, scoop out the seeds, brush the interior with olive oil and sprinkle sea salt, bake in the over for 45 min on 400 degrees or until soft)
1 cup lentils Pre-cooked (I love the french ones called Le Puy Green French Lentils which are smaller than traditional green ones)
1 cup baby tomatoes or 1 large Heirloom tomatoe (can use jar tomatoes if not in season)
1 pepper
1/2 cup chopped parsley (Flat leaf kind)
1 shallot chopped
1 garlic clove chopped
1 TBS Smoked Paprika
1 TSP Cumin
Sea Salt
Fresh or dried Thyme
2 TBS Feta Cheese
Olive oil or Butter

Directions:
Saute the shallot, and garlic in butter or olive oil in a skillet. Add tomatoes, peppers and once they are golden add pre cooked lentils. I like to a dd olive oil as it is cooking to prevent drying out. Then add the paprika and cumin and thyme. Stir all the ingredients and the add salt to taste. Scoop spoonfuls in the pre-baked squab shells and sprinkle with feta cheese. I like to again add a few drops of olive oil and salt if needed. Bon Appetite!