Sunday, November 13, 2011

Squash, Chickpea and Red lentil Stew

Photo from

 Squash Chickpea and Red Lentil Stew from

 I found this recipe and thought it might be a great way to use squash and get my family to enjoy it...they love lentils and garbanzo beans, so I thought I had a winner. While I found this quite tasty, no one else did. Jack and Brian ate it but Meghan felt it resembled baby food.  I served it over brown rice and because of my squash abundance, I doubled the recipe! The texture is a bit mushy and the flavor leans to the bland side but given the ingredients, this is what I had expected. Jack's suggestion, which I will employ with the left overs, is to add spicy sausage to give it a kick.

The moral of this story is most of my squash will have to be prepared to be used in pies and breads...I will keep those sweet acorns for lunches for me, but I guess the rest just needs to become puree. My version looked just like the picture above, but my kids didn't think the recipe was blog-worthy so they didn't want me to take a picture. To the author of the recipe and the photographer of the photo above, thanks, I thought it was pretty good!

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