This was a dish based on a stuffing for the ginormous Blue Hubbard Squash I purchased last weekend at the Farmer's Market. Wow, this dish would easily stand alone on it's own. Yummy. I was surprised how tasty it turned out - those French Blue Lentils are sooooo good. I am glad I found another way to use these lovely lentils.
This would be tasty with Butternut or Acorn Squash as well. And if you wanted to make this Vegetarian, omit the Chicken stock and use Vegetable Stock instead. We have never had Blue Hubbard Squash before - it was a hearty squash! The other half will be made into soup down the road.
I cut the squash in half, and then in quarters, seasoned with salt and pepper, a drizzle of olive oil and roasted in a 350 degree oven for about 45 minutes.
1/2 cup Basmati Rice
1 cup chicken stock
2/3 cup French Blue Lentils
1 1/3 cups Chicken stock
1 Bay Leaf
1/2 of a large 5 lb. Blue Hubbard Squash- de-seeded and quartered
Good drizzle of Olive Oil
2 big knobs of butter - divided
1/2 large diced onion
5-6 minced garlic cloves
7-8 crimini mushrooms diced
1/2 celery stock, diced
1/2 of an apple finely diced
2 sprigs of fresh Thyme, leaves removed, andchopped
2-3 big tsp. rubbed Sage
1 tsp. Poultry Seasoning
2 Tblsp. fresh minced Flat Leaf Italian Parsley
1/4 cup dry Red Wine (White Wine would be good too)
salt and pepper to taste
(The rice and lentil amounts here were more than I needed to stuff the squash - I used about 1 cup of cooked rice to 1 1/2 cups cooked lentils - there was still an extra bowl of this lentils and rice mixture, that I served on the side as well.)
As the Squash is baking, put on the rice with Chicken Stock to simmer and cook, as well as the Lentils and Chicken stock with the Bay Leaf, - bringing both to a light simmer. The rice will be done in about 15 -20 minutes or so, the Lentils will be done when the water is absorbed, until they still have their shape - about 40 minutes or so, keep checking and tasting for texture.
Meanwhile, heat up a frying pan on medium heat, with a good drizzle of Olive Oil and a knob of butter. Add in the diced mushrooms, sauteing to a golden brown. Then add in the diced onion, celery, garlic, salt and pepper. You may need more Olive Oil or butter, saute to sweat out, about 5 minutes. Add in the rubbed Sage, Poultry Seasoning, fresh Thyme, garlic, and finely diced apple, continue to saute about another 5-8 minutes. Pour in the wine, continue to saute, until the wine is absorbed, then add in the fresh parsley, stir to combine, adjust seasonings and remove from heat.
Once the Squash is cooked, remove from oven, and add a pat of butter to each squash slice. Spoon in the lentil rice stuffing - generously, and cover with tin foil, return to a 350 degree oven, for about 20 minutes or so until heated through.