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!