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Prep
Difficulty
Easy
Time
Estimate
30 mins
If your winter squash is not already cooked & pureed- do this recipe first or ahead if possible. Same with the lentils if you are starting from the dry bean.
Saute the onions and start the mushrooms. Make the squash soup. When the mushrooms are finally stuffed and baking for their final few minutes, toss together the spinach salad.
Do you have a huge, fabulous squash sitting on your table longing to be enjoyed? Roast it all at once, then puree it in a blender or food processor. Use any size squash in this recipe as a base to roast and puree it for other uses— anytime pureed squash or canned pumpkin is called for.
Just a few ingredients, often tucked away in cold storage, are blended into a delightfully simple soup. It is a great way to use up already pureed squash. If your squash is not ready, simply roast it until tender and blend until smooth. Leftover squash stores great in the freezer for future soups.
You know those little stuffed mushrooms that are so delightful at parties? Imagine a slightly bigger version, except with lentils instead of breading, making it not only gluten-free, but with protein too. Make it as a main dish or a side.
We start with cooked lentils which often need to be soaked and boiled. Alternatively, save time by using the tiny red lentils (cook up unsoaked in 15-20 minutes) or save even more time by buying them in a can, often at health food stores.
The dressing is simple and therefore best if using the highest quality ingredients. Freshly ground black pepper and a fruity extra-virgin olive oil will make this salad incredible as you can taste each flavor.
