Tuesday, December 4, 2012

Winter Stuffed Squash

I had the ingredients, but nothing to do with them. That's when you make something up! Here's a yummy and filling recipe full of winter vegetables and Thanksgiving ingredient leftovers.

stuffed squash

1 acorn squash
1 yam, chopped in 1/2" pieces
1 large carrot, chopped
1 turnip, chopped
1/2 leek, sliced
1 cup fresh kale
1/2 cup cooked lentils
Olive oil
Thyme & savory
Leftover T-giving gravy

1. Slice squash in half and scoop out seeds. Spray a cooking sheet with oil, and bake face down at 375 degrees for 45 minutes. Go do something productive. 2. About 30 minutes in, cook the rest of the veggies and seasonings in an oiled pan for 15 minutes, or until softened. 3. Remove squash from oven. Scoop out the meat of the squash and mix with the veggies. Fill each squash half with veggie mixture. Drizzle gravy on top. 4. Reduce oven temp to 325 degrees. Bake stuffed halves for about 10 minutes and serve.

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