Squash is a high maintenance vegetable. Don’t get me wrong, I have nothing against squash – it’s a great vegetable. It’s full of flavour, colour, vitamin A and C, potassium, fiber and magnesium. The trouble with squash is that it’s hard -- hard to cut and hard to peel. In other words, dealing with squash takes effort.

Recently I bought an acorn squash to make into soup. However, it just hung around the kitchen like that friend who never leaves. I secretly wished this inflexible vegetable would grow mold spores so I could throw it out. After one month it was time to take control of this hard-to-handle vegetable. I turned it into the following Moroccan Squash and Lentil Stew. Good thing too, because squash can last for up to six months!

Moroccan Squash and Lentil Stew
Serves 6

2 teaspoons oil
1 small onion, chopped
1 clove garlic, minced
1 acorn squash, seeded, peeled, cut into 1-inch cubes
1 cup carrots, sliced thin
1 cup fresh or canned tomatoes, chopped
½ cup red lentils, rinsed
¼ cup rice
5 cups water or stock, or a combination
1 can garbanzo beans, rinsed
1 bay leaf
1 teaspoon ground cumin
1 ½ teaspoons paprika
3 tablespoons lemon juice
½ teaspoon salt
pepper to taste

In a big pot, add oil and heat at medium-high. Add onion and garlic and sauté until onions begin to soften, about 5 minutes. Add squash and carrots, sauté 3 minutes. Add all other ingredients and mix well. Bring to a boil, lower temperature and simmer covered for 30 minutes, stirring occasionally. Season with salt and pepper.

Barb Kemp writes Recipes To The Rescue, a free newsletter for the everyday cook. To request a free copy simply email recipestotherescu@shaw.ca or go to www.recipestotherescue.ca.

Copyright North Shore Magazine Issue Oct - Nov 07