I was inspired by American "fall" food enjoyed at Thanksgiving, to create this simple squash recipe. It is nutrient packed, and presents beautifully. A great addition to the Christmas table.
I spent some time in the USA and found it interesting to learn the variations on food names, such as squash and pumpkin!
Christmas as a vegetarian or vegan can meal sitting up to roast veg, with no protein - and shuddering at the thought of the veggies being soaked with the meat juices - WAH
Everyone would sigh and say "what on earth do we give the vegetarian people"?!
It's not that hard! This easy squash recipe can be baking in the oven whilst other food prep or BBQ is underway. The lentils can be prepared the day before, or just use a can.
There are so many other filling ideas too!
A slice of this complements the meat dishes and presents beautifully on the plate.
Recipe:
Ingredients;
1 whole pumpkin/squash
carrot
garlic
lentils
toasted (pre-soaked pumpkin seeds)
mushrooms
onion
pecans - chopped (preferable pre-soaked and baked, but not essential)
1 whole squash/pumpkin
Worcestershire sauce
feta (optional) - leave out for a vegan meal
What to do:
Boil the brown lentils (even if canned)
sauté the chopped onion and carrots in avocado oil and a little real (grass fed) butter
Add the mushrooms to the pan
Add 1/2 teaspoon brown sugar (optional) and some balsamic vinegar
Add the garlic - sauté the mixture until caramelised
toast/bake the pumpkin seeds
drain the lentils
Halve the squash/pumpkin
Mix all the ingredients together, with some salt, pepper and nutmeg (or spices of choice).
squash into the the 2 squash halves.
Top with grated cheese of choice (optional)
drizzle with olive or avocado oil
bake in a moderate oven for around 40 mins.
This is a balanced vegetarian meal, which is easy to make and will delight the vegetarians and omnivores alike!
Merry Christmas, Season's Greetings and Happy holidays everyone!
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