This is a variation of a favorite recipe shared by CSA member Jean Matlack. I think that the rice and lentil mixture was originally intended to be served in the squash halves . That way may be classier, for sure, but both ways taste just as good!
1 tablespoons olive oil, divided
1 acorn squash, halved
1 teaspoons cinnamon
1/2 cup lentils
1/2 cup brown rice
1/2 tablespoon coriander
1 bay leaf
1 tablespoons curry powder
Salt and pepper to taste
1 1/2 — 2 cups vegetable stock
1 small onion, chopped
1/4 cup dried apricots, chopped
Parsley and 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’ oven for about 40 minutes, or until fork tender. Cool and set aside.
Sauté onions in 1/2 tablespoon of olive oil in a saucepan. When just tender, add rice, lentils, coriander, bay leaf, curry powder, salt and pepper. Pour in vegetable stock. Turn the heat to medium and cook 30 to 45 minutes, stirring occasionally. If you need to add more liquid to keep the mixture wet do so,.
When the rice and lentils are almost ready to eat, stir in the apricots. Scoop the squash flesh into the stew and mix until incorporated. Garnish and serve.