Thursday, September 11, 2008
Squash, over the last few years, has become one of my favorite things about fall. You can do so many things with it and meld it with a great range of flavors.
So far, butternut is my favorite, mostly because I've got lots of good recipes for it. This fall I'm going to experiment with buttercup and acorn and whatever else i get my hands on.
Here's a recipe I've adapted from La Dolce Vegan, I'm calling it...
1 small onion, chopped
1 T olive oil
2 inches fresh ginger, grated
2 C butternut squashed, cubed
2 C vegetable stock
2 medium tomatoes, chopped (or a 14 oz can of diced toms)
1/2 C red lentils
1/2 t salt +
1/2 t ground pepper
1/4 C chopped cilantro
in a medium soup pot, sauté onion in oil until translucent. Add the ginger and squash and sauté for 5 minutes. Add all other ingredients, except the cilantro. Bring to a boil and then reduce temp and simmer for 15-20 until squash is cooked. Add cilantro. Blend with a hand blender or food processor. Makes 2-3 large servings and 4-5 small.
I've also been discovered the deliciousness of steamed greens lately. On my plate tonight was a mix of beet greens and kale with sea salt.
tell me what you think of the recipe if you try it!