A Jerry James Stone Recipe
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Ingredients
- 1 large butternut squash
- 2 tbsp olive oil, divided
- ½ cup black lentils
- 1 ½ cup vegetable broth
- 3 cup chopped chard
- 1 cup cooked quinoa
- 2 tbsp Greek yogurt
- 1 ½ tsp lemon juice
- ¼ cup pomegranate seeds
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees F.
- Wash and cut the squash lengthwise and place it on a baking sheet. Brush the squash with 1 tablespoon of olive oil and salt and pepper to taste. Bake the squash for about 45 minutes or until very tender. Will vary due to squash size.
- While you are roasting the squash, add ½ cup black lentils (wash them first) and 1 ½ cups vegetable broth to a sauce pot. Bring to a boil over a high heat and then reduce to a low simmer. Cook covered for 20 minutes until tender. Drain off any excess liquid and set aside.
- Store leftover dried lentils in an airtight container in the cupboard or in a cool dry place for up to 1 year.
- Remove the butternut squash from the oven, scoop out the seeds if you haven’t yet. Now scoop out a well in each squash, removing about ¼ cup of the squash. This helps keep the stuffing in place and as to not waste food, we will make a sauce from it. You can place the squash halves back in the oven to stop them from cooling down during this.
- Blend together the ¼ cup butternut squash, 2 tablespoons Greek yogurt, and 1 ½ teaspoons lemon juice. Salt and pepper to taste.
- Lemons are best kept in the fridge, where they will last about a month. They will only keep for about a week at room temperature. To get the most juice out of a lemon, microwave a whole one for about 10 to 20 seconds.
- Add the remaining 1 tablespoon of olive oil to a saute pan and warm over a medium heat. Add the 3 cups of chard and saute until just wilted. Add the cooked lentils and 1 cup of cooked quinoa. Mix to combine. Use more oil if needed and salt and pepper to taste.
- Uncooked quinoa will keep in an airtight container in a cool dry place for up to 1 year. Cooked quinoa will keep for up to 5 days in the fridge. You can also freeze quinoa for up to a month.
- Place the lentil stuffing on top of the roasted butternut squash halves. Drizzle the yogurt sauce over the top and finish off with pomegranate arils.
- Enjoy!
