Acorn Squash, Red Lentil Gratin; Secret Recipe Club – the end

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.”

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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

60 minutes

 Ingredients:

  • 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

Acorn Squash with Red Lentils

Instructions:

  • 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.

Print Recipe

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.

Last update on November 7, 2016

10 thoughts on “Acorn Squash, Red Lentil Gratin; Secret Recipe Club – the end”

  1. Hi! I was lucky enough to be assigned your blog for my last SRC assignment and I made your cranberry bread, but as a cake in a bundt tin, which I hope you approve of! The recipe was a winner and I am so pleased to have discovered it via you and your blog!
    This is also a FAB recipe and so seasonal too!
    Karen

  2. Jostled or not, that looks amazing. I love the fall squashes, and I’m always looking for something new and delicious to do with them. Great final SRC pick.

  3. I do love fall when all the great squashes are available. This one looks like a winner as well. I’m sorry the SRC is ending, but I’m going to start a link up party in January where I’ll be inviting all SRC members (former) to post a link to their favorite recipe for the previous month. It will be on the First Monday every month. Hope to see you there.
    BTW, I’ve made your White Beans with Celery and Carrots several times now, to rave reviews. Thanks for a great salad recipe, which does not involve lettuce. If it weren’t for SRC I would never have tried it.

  4. Lentils and squash sound perfect together. May I say it was been a pleasure being in SRC with you, and I will miss our monthly meet-ups. I know I will see you around on the interwebs, though. Take good care!

  5. Kate, great minds….

    Karen, your cranberry bundt cake is beautiful…. I think I may try that lol

    sallybe, the red lentils worked so well with the golden squash.

    Traci – thanks… we were happy

    bcmom lol – luckily, I didn’t lose anything

    Karen,,,, I’m rather fond of Chaucer 😉

    Sid – first Monday… duly noted. So glad you like the salad. It’s one of my favorites, too.

    escavalia, thanks!

    shockinglydelicious, lentils and squash are yummy together! And you take care also – ’til the next event whatever that may be

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