This is the only recipe I have every given a rating of awesome for. It truly was. The blend of spices and lentils in the squash was impeccable and deliciously healthy for you. I used butternut squash as I couldn't find acorn, but that didn't seem to matter. I highly recommend this dish just as it is.
Curried Lentil Stuffed Squash
From EatingWell: September/October 2012
In this stuffed squash recipe, a spicy red lentil curry stew fills acorn squash. If you find them at your market use tasty jarred piquillo peppers in this.
5 Reviews for Curried Lentil Stuffed Squash
This recipe smells so good while it's cooking. My husband is not a squash fan, but he actually liked this. My daughter, who is vegetarian, took all my leftovers to work! She loved the lentil stuffing, but found the squash a bit too much for her taste, so I am making this dish for her for Thanksgiving, but using only 1 squash. I'm going to roast it as in the recipe, but then dice it up and mix it with the stuffing as a casserole. Personally, I thought the squash was wonderful on its own. I think I'll skip the turkey myself! This one is a keeper.
For starters, a bit of honey (I used agave nectar), butter and garam masala is a great way to just simply cook an acorn squash. That alone was enough to make my hubby walk in and say, "WOW, it smells great in here!" The garam masala added a new depth to this fall and winter staple.
Add to that a hearty, flavorful and incredibly healthy stew and a dollop of Greek yogurt (don't skip this, as a previous reviewer said, it makes for a sum that's more than the parts) and you've got yourself a real winner. This honestly could be served as a vegan main dish for Thanksgiving or as a pretty meal for guests -- I doubt even voracious carnivores would miss the meat with this dish.
Now I am inspired to try different takes on this recipe -- using different lentils, different squash (so cute in a pumpkin), maybe putting this stew atop portobello mushroom caps ... my imagination is running wild!
Disclaimer: I have always been underwhelmed by lentils and that which is comprised of them. And to be frank, the lentil component alone of this recipe is rather typical of my past experience. But something magical happens when lentil meets buttery roasted squash and yogurt. The whole is much greater than the sum of its parts. The squash provides some substance that counteracts the mealy thinness of typical lentil texture. Should you serve this to picky eaters? Certainly not. But should you serve it to friends and fam who are on the fence about lentils and/or squash? Indubitably.
This wouldn't normally be a weeknight meal for me, but I did a lot of the prep over the weekend (roasted the squash, chopped the leeks, shallot, and carrot). With the prep done, the recipe came together quickly. The house smells FABULOUS, and the balance of heat, warm spices, and sweet keeps my taste buds happy.
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