I love this savory dish … it has a lot of the quintessential foods that I enjoy eating in the fall. The tasty squash is filled with rice, lentils and fall vegetables and all mixed in the melted cheese. It is wonderfully aromatic and tasty.
Squash is one of the main foods in the fall. We are so lucky to have all these different varieties available in the US. They are sweet and have a neutral flavor that make them ideal to accompany fall dishes.
Squashes are native to the Mexico region and may have been around for 10,000 years. They tend to be high in natural sugars, carbohydrates and vitamin A. In general, they all are mildly sweet, have a luscious nutty flavor and have a creamy texture but each variety comes with a unique characteristics and with different vitamin and mineral contents.
Ancient Chinese Medicine considers them to be highly nourishing and warming for the digestive system, anti-inflammatory and help move the Qi, the life force in our body. If we talk about squash we have to mention its seeds as they are equally valuable for health. They are rich in heart friendly dietary fiber, unsaturated fatty acids, and in addition, protein, minerals, and vitamins. They contain tryptophan that is responsible for increased motor decision speed and blood sugar regulating effect. The seeds are also used for remedying intestinal worm problems. They can be roasted in the oven on low heat at 250 F.
Serves 4 people
- 2 medium sized squash (Choose squash that has a firm outer shell with a scoop friendly inside like acorn, delicata, carneval, sweet dumpling).
- 1 cup of uncooked wild rice (rice will work too). Wild harvested preferred.
- 3 cups of stock (vegetable or chicken)
- 1/3 cup of shallots, finally chopped
- vegetable oil (sunflower)
- handful of earthy mushrooms (crimini, shitake, portabello)
- 1 celery stalk
- 1 slice of bacon (optional)
- couple of fresh thyme sprigs or 1 tsp dried thyme
- 1/4 cup of uncooked lentils
- 1/4 dried cranberries or raisins
- 2 Tbsp of chopped pecans
- 100g or 4 oz of feta cheese
- 1/2 cup of hard cheese like gruyere or parmesan cheese and more for the top
- salt and pepper to taste
- red hot pepper (I just used a little piece)
- little freshly ground nutmeg
- Turn oven on to 375 F (190 C). Bake cleaned squash on a baking sheet for 40-60 minutes or until you can easily put the blade of a knife through the flesh of the squash. When done cut in half and scoop out the seeds. The seeds can be saved and roasted.
- Clean and soak lentils for an hour. Place lentils in a medium pot, add water, thyme spring and bay leaves. Cook for about 45-60 minutes or until they are done, soft but not mushy. When done let it sit in its steam and add more water if needed. Add salt.
- Heat the oil on medium high heat. Sautee the shallots for 5 minutes. Then add the sliced bacon, sliced celery for 5 more minutes, stir frequently. Add 1 cup of wild rice, 3 cups of stock, sliced mushrooms, thyme and bring to a boil, stir and simmer over low heat with lid partially closed for a 35-55 minutes until the water is absorbed and the rice is fluffy and tender.
- If using regular rice, cook rice seperate, follow the cooking directions for the rice of your choice. Prepare the vegetables as written above. When ready combine.
- Set oven to 375F (190 C). In a bowl mix the lentils and the rice mixture. Add the feta crumbles and and the hard cheese. Add the salt, pepper, hot red pepper and freshly graded nutmeg to taste. Mix. Also you can sprinkle salt, nutmeg and pepper inside the squash. Put the stuffing in the inside of the squash. Sprinkle the top with cheese and bake them in the oven for about 20-30 minutes or until the tops are golden brown.
- Serve with other vegetables brussel sprouts, beets, cranberry sauce etc.
- If you have left over rice, feel free to serve with the meal.
Brussel sprout recipe
- 1 lb of brussel sprouts
- vegetable oil
- 1/2 cup of stock (vegetable or chicken)
- salt and pepper to taste
Heat up some oil in a frying pan. Wash and clean the brussel sprouts, cutting off the ends and yellowish leaves. Cut them into halves. Brown the brussel sprouts for about 10 minutes. Add the stock and cook for about 15 minutes or until they are cooked but not mushy. Actually brussel sprouts need to be more firm so keep an eye on them. Remove and place into a bowl. Season with salt and pepper.
- Paul Pitchford: Healing with Whole Foods
Recipe, text and photo by twincitiesherb.com.