Lentil and Squash Casserole
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Comments ( 11 )
Hi Annette! Green or black lentils. Thanks for noting the omission–fixed it.
I made this with red lentils. It was so good! I was skeptical about not peeling the squash, but I am amazed at how yummy and satisfying this is. Thanks for posting.
Linda, I’m so glad you liked it!! Thanks for letting us know.
You inspired me to make kasha with squash & mushrooms last night. You were a double inspiration because I efficiently used odds & ends I had in the house. We had it as a side dish.
We made the recipe last night in a regular pot, not a pressure cooker. We left out the chili peppers; perhaps next time we will add more onion or garlic. My wife found that it did not need quite as much time to cook. Also, rather than using 2Tbs of oil, we used about 2tsp worth from a sprayer.
I love the combination of lentils and squash so this casserole sounds right up my alley!
Katherine Martinelli recently posted..Easy Greek Salad
Katherine, thanks for visiting. It’s gotten good feedback online and at home, too.
This combination looks very enticing. Microwaving the squash separately also works well with this kind of dish. It needs only a bit of water and seems to keep in more of its sweet flavor than when cooked in the stew. Once it’s microwaved, it’s easy to cut up and mix with the rest.
Also, bravo to you for teaching your kids so well, so they could jump in and prepare such a nice dish, and they even know how to use a pressure cooker!
I'm Hannah Katsman, a mother of six who likes to help home cooks save time and money. At Cooking Manager, you'll learn tips and techniques for cooking healthy foods from natural ingredients with a minimum of time and effort. Topics include menu planning, shopping, using up leftovers, gadgets and appliances, and more.
