Tuesday, October 18, 2011

Butternut Squash and Red Lentil Stew

How is everyone enjoying the fall weather? It has been a tad rainy, but I like the cool winds. It make me really want to be a home body. Last Friday after school and a trip to Costco with my Mom, I changed into some pyjamas, opened up my laptop, put on some jazz music, and just cooked. I was in no rush and I thoroughly enjoyed the time in the kitchen

That evening I cooked two dishes from Oh She Glows. The first, I won't even mention because it was so horrendous. I am sorry OSG but I have actually found a recipe of yours that I didn't love. I will never mention it again from here on out. The second recipe was a major winner, and thank goodness because I needed something to eat for dinner. I have actually followed this recipe twice tweaking it a bit the second time. It was not quite as good. I will share the recipe for how I would make it the next time, with some notes on possible modifications.

Butternut Squash and Red Lentil Stew from Oh She Glows

1 tbsp olive oil
1 small onion, chopped
3 garlic cloves, minced
1 tbsp curry powder
1L vegetable broth (It is important to use good quality broth - I use Imagine organic or homemade)
1 cup red lentils (you can use green lentils but they need more time and more liquid to cook - do not get as mushy)
3 cups cooked butternut squash* (I also tried with acorn, which wasn't as silky and sweet as the butternut)
1 cup finely chopped kale (1/2 cup frozen spinach also does the trick)

1. Add olive oil to pan and put onto medium heat. Add onion and garlic.
2. Sautee for 3-5 minutes until fragrant. Add curry powder, cooking until onions are soft.
3. Add broth and (rinsed) lentils. Bring to a boil, and then lower heat to a simmer.
4. After simmering for 10 minutes, add butternut squash and kale. Simmer for another 5-10 minutes to desired consistency.
5. Serve in a large bowl with some good crusty bread.

Note: I tried adding the ginger, which was in the original recipe, in the second batch and I much preferred the stew without it. But your taste might be different.

*To cook butternut squash, place on pan face down and roast at 425 degrees F for about 30-40 minutes, depending on the size of your squash. Scoop out the insides to use for the recipe.

This was such a great meal for a cold and rainy Friday evening. I love when I can find that 'comfort food' feel in something that is this healthy. This recipe will definitely be made over and over again this season as it is really quick if you have some butternut squash pre-cooked. It is also a good reason to stock the freezer with some cooked squash.

This weekend I also took advantage of a dry (but very windy) morning, to cut some herbs from the garden to dry. I picked oregano, rosemary, and lemon balm (as seen in picture). There wasn't much oregano since the lemon balm kind of took over, but there was lots of rosemary (my favourite). I will hang these to dry so that I can have garden herbs throughout the winter!

Has anyone else come across a great healthy comfort food recipe lately?

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