Last week, I had to run out suddenly to bring my son somewhere right during dinner preparation hour. Fortunately my teens were home to take over. This recipe can be easily halved, but like most recipes with legumes, it improves on the second or third day so don’t be afraid of leftovers.
I first learned about not peeling squash from Lorna Sass’s cookbook, Vegetarian Cooking Under Pressure.
If you don’t have a pressure cooker, add an extra half-cup of water and cook for 45 minutes. This works in the slow-cooker as well, cooked on low for 5-7 hours.
Here’s how to do it:
Recipe: Lentil and Squash Casserole
Summary: Vegan, one-pot, sweet and tasty dish.
- 2 tablespoons olive oil
- 2 onions, chopped
- 1 stalk celery
- 1 unpeeled butternut squash, cut in one-inch cubes
- 2 cups coarse bulgur (or brown rice)
- 1 cup green or black lentils, sorted and rinsed
- 3 cloves garlic, chopped coarsely
- 1 green chili pepper, split in half
- 2 teaspoons salt
- 7 cups boiling water or broth
- Chopped fresh parsley for garnish
- Saute onion until soft in pressure cooker, about 5 minutes.
- Add all ingredients to pressure cooker, except for parsley.
- After pressure cooker starts to hiss, lower heat and continue cooking for 15-20 minutes. Check that lentils are tender. If not, continue to simmer, adding more water if necessary.
The pressure cooker softens the peel, which is quite tasty. Some family members chose to remove it, but there are cuisines where it is common to leave the peel on as it helps the pumpkin or squash retain its shape.
Substitute pumpkin, other winter squash, or sweet potatoes, about three cups worth.
Cooking time: 30 minute(s)
Diet type: Vegan
Diet tags: Low calorie
Dietary restriction: Kosher
Number of servings (yield): 8