- 2 tablespoons olive oil divided
- 2 acorn squash halved, roasted
- 2 teaspoons cinnamon
- 1 cup lentils rinsed, cleaned
- 1 cup brown rice
- 1 tablespoon coriander
- 1 bay leaf
- 2 tablespoons curry powder
- Salt to taste
- Freshly-ground black pepper to taste
- 3 1/2 cups vegetable stock divided
- 1 onion chopped
- 1/2 cup dried apricots chopped
- Fresh flat-leaf parsley for garnish
- Fresh mint for garnish
Split the squash in half and remove the seeds and fibers. Brush the flesh with 1 tablespoon of olive oil and sprinkle with cinnamon, salt and pepper. Roast on a cookie sheet in a 350 degree oven for about 25 minutes, until fork tender. Cool and set aside.
Combine lentils and rice in a medium saucepan; add coriander, bay leaf, curry powder, salt and pepper. Pour in 3 1/4 cups of broth to cover by at least 2 inches. Turn the heat to medium and cook 30 to 45 minutes, stirring frequently. If you need to add more liquid to keep the mixture wet do so, a little at a time.
Meanwhile, place 1 tablespoon of olive oil in a small saucepan over medium heat. Add onions and cook, stirring until softened, about 5 minutes. Rehydrate the apricots with remaining 1/4 cup vegetable stock. Stir in the lentils and rice. Cook until heated through, about 5 minutes. Bring the components together by spooning the mixture into the roasted acorn squash. Season with salt and pepper. Garnish with parsley and mint.
This recipe yields 4 servings.