Winter Squash
Lentil Stew with Butternut Squash
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Lentil Stew with Butternut Squash
3 large stalks celery, cut into 1/4-inch thick slices
1 large (12-ounce) onion, chopped
1 large (2 1/2-pound) butternut squash, peeled, seeded, and cut into 1-inch chunks
1 pound brown lentils
4 cup water
14-oz can vegetable broth
1/2 teaspoon dried rosemary
salt and pepper
1 ounce Parmesan or Romano cheese, shaved with vegetable peeler
1/4 cup loosely packed fresh parsley leaves, chopped
Combine celery, onion, squash, lentils, water, broth, rosemary, 3/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper in a crock pot. Cover and cook on low for 8 hours. Garnish with Parmesan shavings and chopped parsley to serve.
From: Good Housekeeping
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Warm spinach and squash salad
1.5 lb. delicata squash cut in half, seeded, and sliced, or butternut squash peeled, seeded, and cubed
4 Tbsp. olive oil
1/2 t salt (divided)
black pepper
3 Tbsp. lemon juice or red wine vinegar
8 oz. spinach leaves
1/2 c toasted sliced almonds
Toss squash with 1 Tbsp. oil, 1/4 tsp. salt, and pepper to taste, in a 12x17-inch baking dish. Bake at 400F ca. 20 min., until tender. Mix lemon juice with remaining 1/4 tsp. salt; add squash, spinach, and onions. Heat remaining 3 Tbsp. oil, pour over all, and toss to coat, wilting spinach. Serve immediately.
From: Yoga Journal, Nov. 2009.
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