Tuesday, January 6, 2009


Winter squash stuffed with lentil pilaf (recipe in the comments)
Herbed salad with creamy garlic dressing
Broccoli with lemon

Hot tea
We're certainly not re-entering the recipe blogging universe with a bang! This new (for us) recipe is dependent on boxed lentil pilaf mix. I got the idea off of Whole Food's website and it seemed like a perfect meal for tonight. T has been sick for the past several days with a raging ear infection. M and I have recently been felled with a cold (probably the one that led to T's infection) and we all need something easy, homey, comforting. Stirring the cranberries and pecans into the pilaf gives it some life and the bright orange of the squash is very cheery. M and I both felt it needed some green accents, hence the duo of sides.

Prep Notes
Difficulty: Super easy
Chopping: Cutting the squash in half
Time: 50 minutes (most of that is unattended squash roasting time)
Make ahead: You can roast the squash ahead and re-heat it in a warm oven

J: "This is way better than it should be for such an easy meal."
M: "Squashtastic!"

1 comment:

J said...

Winter Squash Stuffed with Lentil Pilaf – Whole Food’s
Serves 4

2 small acorn or delicata squashes, halved with seeds scooped out
2 t extra-virgin olive oil
1 box (6.75 oz) rice and lentil pilaf mix (We used Near East)
¼ cup chopped dried cranberries (can be orange scented if desired)
¼ cup chopped pecans

Preheat the oven to 400 degrees. Cover a jellyroll pan (or a 9 x 13” baking dish) with aluminum foil. Brush insides of squash with oil. Bake in prepared pan (cut side up) for 40 minutes or until very tender.

Meanwhile, prepare pilaf according to the package directions. Combine the prepared pilaf with the cranberries and pecans. Fill squash halves with pilaf mixture.