Acorn Squash with Lentils

Published October 22, 2018 by lynn k scott

The other night I roasted acorn squash and made lentils to go with it.  It was a simple, yet hardy dish.

I used my air fryer to roast the acorn squash after brushing it with some maple syrup, a bit of coconut sugar and a sprinkle of kosher salt.  I like to prep on a cookie sheet with parchment.  It makes cleanup so much easier; esp. when using maple syrup or honey.


Just before preparing the squash, I sauteed some diced onions in homemade vegetable broth and added a bit of garlic, freshly chopped tomatoes, salt and pepper, a bit more vegetable stock with some lentils in my Instant Pot.

When both the squash and lentil were done, I layered them (as pictured).  It was a delightful and delicious dinner.  I was so proud of myself for making this vegan dish and I didn’t use any oil in cooking the onions or garlic.


NOTE:  You need to watch the broth so it doesn’t fully evaporate and add a tablespoon or two at a time until the the sauteing is complete.

In case you didn’t know, you can also eat the skin of the acorn squash (once it’s been cooked).  The more vegan recipes I make, the better I feel.  I can’t say it’s for everyone.  I also am not going to preach about animals and the like.  I am eating a mostly vegan diet to combat my colon cancer.

I’m trying more and more dishes that I never thought I’d eat.  Expand your horizons; try preparing a new dish today!



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