Wednesday, October 20, 2010

Autumn deliciousness

Here in the Deep South, it's finally feeling like fall. The nighttime temperatures have dropped into the 50s, the trees are showing a hint of color (just a teeny bit), and I'm craving savory foods.

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:

  1. 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.
  2. 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.
  3. 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!)
  4. 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?

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