Once again it’s time for the Secret Recipe Club.
It’s also the last time…..
Sadly, after this month the group will be no more.
I’ve been a member for a bit more than a year and a half and in that time I’ve discovered some wonderful new blogs and some fantastic new cooks and recipes.
But, as Chaucer said (in 1374), “All things must end.”
For my final foray into this great group of food bloggers I got to explore Adventures In All Things Food.
Andrea has all sorts of fun things on her blog – from recipes to craft projects to farm life news.
She also has 3 young kids so is more than a little busy.
She does this Squash Gratin with a Delicata squash as a vegetarian main course. I used golden acorn squash, as that is what I have, and made it as a side dish, because they’re smaller.
As usual, I tried to honor the spirit of the recipe – somethings just aren’t available here.
I also dropped the baking dish when I was putting it back in the oven after adding the cheese. Nothing hit the floor but the squashes did end up looking a bit jostled…
Acorn Squash and Red Lentil Gratin
- 1 medium acorn squash
- 1/4 cup red lentils
- 3/4 cup vegetable or chicken stock
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 red pepper, chopped
- 1/2 rib celery, chopped
- 1 tbs olive oil
- 2 tbs tomato paste
- 1 tsp dried oregano
- 2 bay leaves
- 4 tbs shredded cheese
- Cut squash in half and scoop out seeds. Put cut-side down into a baking dish, cover with foil and bake in 400F (200C) oven for 30 minutes.
- While squash cooks: Heat oil in a medium skillet over medium heat.
- Sauté onion, celery and pepper 5 minutes then add the garlic.
- Sauté 5 minutes longer.
- Add lentils, stock, tomato paste, oregano, bay leaves, stir well, reduce heat, cover and simmer until lentils are cooked through – 20 – 25 minutes. Stir occasionally to keep from sticking.
- When done remove bay leaves, take off heat and keep warm.
- When squash are done remove and fill with the lentil mixture.
- Bake uncovered for 5 minutes
- Top with cheese and bake 5 minutes longer.
We both really liked this. I love lentils, and the soft red lentils were perfect with the squash.
So….. What else looked good?
Home-made Queso Fresco. I had no idea it was that easy. Luckily I have easy access to unpasteurized milk.
I love the Rustic Tomato Tart but it will have to wait until next summer.
Butternut Squash Chili – done in the slow cooker is on my list to do in the near future. I have a lot of squashes to use in the next few months.
Turkey Meatballs with Spinach would be great on spaghetti squash (I also have a lot to use in the next few months.