Like this Hubbard squash I roasted for dinner the other night and filled with brown rice and lentils. It was so easy and so delicious!
Here's what I did:
- Split the squash in half with a sharp knife, scooped out the seeds, and placed the halves face up in a baking dish with 1/2" of water.
- Dusted the squash with salt and pepper and then added a pat of butter to the centers. Covered the pan with foil and cooked it in a 350 degree oven for 40 minutes.
- Used the pressure cooker to make brown rice and French lentils cooked in chicken broth and seasoned with onion, thyme, pepper, a dash of cinnamon, and a little Bragg's liquid aminos. (Never used a pressure cooker? They seem scary but they're great once you get used to them!)
- When the squash was done, I scooped the filling into the squash halves and topped with toasted slivered almonds.
So what do you like to make once it starts getting cold out?