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 and pepper
• •parsley

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Method

From foodista.com — read the original

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