Sunday, October 5, 2008

Lentil and Butternut Squash Stew

This is a recipe from Students Go Vegan and a repeat make for me! It is a very easy and fast recipe and I'm not sure why I don't make it more often. It is lentils and butternut squash (duh) but it also has a touch of cumin in it, a little cinnamon (!!!) and, to finish it off, ORANGE JUICE! The juice really rocks the flavors out. This time, I used some leftover canned pineapple juice I "found" in my freezer (surprising I find anything in there), which was equally good. The leftover squash (it was HUGE - I made a double batch and still had squash left even though I added extra) got roasted with a little oil and salt and used as a fancy topping. We are clever at chez Puppy.

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