Lentil and Quinoa Stew with Roasted Buttercup Squash

Fall is here in the great white north, and I'm so excited! Fall is my favorite season :) Cool days and gray skies and back to school, these things get me revved up to start new projects. Seeing all these lovely fall vegetables in the markets inspires me to cook warm, tasty things that roast long and slow in the oven or in a pot on the stove, filling the house with delicious smells and warmth. This dish is savoury and comforting, a great way to enjoy Buttercup's rich, meaty texture without the brown sugar and cinnamon it's usually accompanied by (although it's good like that too!)

1 Buttercup or Kabocha Squash, halved and baked cut side down in a cup or water in a rimmed pan at 400 degrees for about 40 minutes. Then, turn over, smear 1 tbsp Earth Balance over the cut side and sprinkle with salt and pepper. Return to the oven for another 15-30 minutes. Baste with the margarine once or twice during cooking, and cut each half in half again when meltingly tender, to make four wedges.

1 cup green lentils, cooked with a bay leaf, a pinch of red chilis and a pinch of salt
1 cup quinoa, rinsed
olive oil and Earth Balance, for the pan
1 onion, chopped
1 stalk of celery, chopped
6 cloves of garlic, chopped
1/2 tsp each: dried thyme, marjoram, and savoury
1 vegan beef bouillon cube, made in one cup of water
black pepper
lemon
fresh baby arugula, optional


Cook the onions and celery in a large pot with the oil and EB until golden. Add the garlic, and the lentils with the bay leaf, the quinoa, and 2 cups of water. Bring to a boil, then simmer, covered, until the quinoa is cooked through, about 15 minutes total. Add the remaining ingredients except the lemon, and simmer about 5 minutes. Stir in the juice from half the lemon in and season with pepper just before serving. Serve one quarter of a squash with a cup and a half of the stew, a wedge of lemon, and a handful of fresh baby arugula. I'm sure some warm pita to sop up the stew would be lovely.