Lentils and Apples with Acorn Squash

Ingredients

• •⅓ cup maple syrup
• •⅓ cup vegetable oil
• •⅛ cup soy sauce
• •¼ cup red wine vinegar
• •¾ teaspoon allspice
• •½ teaspoon ground ginger
• •1 dash garlic powder
• •¾ teaspoon kosher salt
• •2 cups water
• •1½ cups brown lentils
• •1 apple
• •2 medium acorn squash
• •salt
• •pepper
• •parsley

Method

Adapted from foodista.com

1. 1In a medium sized saucepan, stir together the first nine ingredients.
2. 2Add the lentils.
3. 3Mix well.
4. 4Bring to a boil, cover, turn the heat down.
5. 5Let simmer for about an hour, stirring a few times and tossing the diced apple into the saucepan after the first 20 minutes. Check to see if the lentils are soft and the liquid has thickened.
6. 6If too liquidy, let simmer uncovered near the end. The lentils should have the consistency of a thick sauce.
7. 7While the lentils are cooking, preheat oven to 400°F.
8. 8Place the 4 squash halves in a roasting dish (cut a small slice off the bottom of each if needed so they sit securely).
9. 9Add about an inch of water to the pan.
10. 10Cover with foil.
11. 11Place in the oven.
12. 12Steam the squash until tender, about 30-45 minutes depending upon how large they are.
13. 13Remove from oven and set aside until lentils are cooked.
14. 14Place the squash halves on a serving platter and season to taste with salt and pepper.
15. 15Spoon the lentils into each half and top with a sprig of parsley.
16. 16If making ahead: Prepare the squash and lentils and keep separate.
17. 17When close to serving, spoon the lentils into the squash and warm in the oven.