This next creation came from cravings and it was awesome! It was pretty much like unstuffed kobocha, thrown into a bowl. I think I’d make it a little more juicy so next time I’ll mop it up with some bread.
Orange Spiced Lentil Sauté with Roasted Kabocha and Cabbage ¼ cup lentils 1 cup diced winter squash ¼ head of small cabbage, cored & diced ½ small onion, diced 1 tsp cinnamon 1 tsp allspice ½ tsp celery seed 1 tbsp red wine vinegar ¼ cup orange juice ½ tbsp nondairy margarine Salt and Pepper to Taste
In an oven preheated to 400 degrees, spray a pan with nonstick cooking spray. Lay the pumpkin out and spray them with nonstick cooking spray, also seasoning with salt and pepper. Roast in the oven until tender and golden.
Wash and clean the lentils then place them in a pot with enough water to cover, maybe 2 cups or so. Add some bay leaves. Bring it to a boil then reduce to a medium simmer. Cook until done, adding more water if necessary.
When lentils and pumpkin are done, spray a skillet pan with nonstick cooking spray and saute the onions and cabbage, cooking until soft. Add the pumpkin and lentils to the pan, add in the seasonings. Add the vinegar, orange juice and butter, cooking until most of the liquid evaporates. Add salt and pepper to taste.
Serve in a warm bowl over rice or as is with bread to mop up the juices.