Soup and squash are a great Fall combo. This roasted squash might be my new favorite dish. Delicious all by itself, it can also hold other food. Genius!
Ingredients
1 Cup of Lentils
1 Onion, Diced
2 Carrots, Chopped
2 Celery Stalks, Chopped
2 Jalapeno Peppers, Diced and De-Seeded
1 1/2 Teaspoons of Cumin
1 Teaspoon of Ground Ginger
1 Tablespoon of Thyme
4 Cups of Vegetable Broth
1 Vegetable Bouillon Cube
Salt and Pepper, To Taste
1 Acorn Squash
Directions
Preheat oven to 450 degress Farenheit
Cut squash lengthwise and remove seeds and stringy parts
Drizzle with olive oil and salt and pepper; roast for 45 minutes to an hour
In a large pot sautee onion, carrot, and celery for 5 minutes
Add cumin, ginger, and thyme; sautee for another 5 minutes
Add lentils and stir for 1-2 minutes
Pour in broth, bring to a boil, reduce heat, and simmer for 45 minutes
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