Braised lentils with Roasted Winter Squash

I’ve said it before, I’ll say it again: the way to this blogger’s heart is through her stomach and the shortcut definitely involves squash. Mr. Shuffler made this for supper on Sunday and it was quite tasty. We got it from Mark Bittman’s How to Cook Everything Vegetarian, a new addition to my bookshelf but one that we’ve been salivating over (literally and metaphorically) for several months. I kept buying copies of this for friends and family and every time I did, I would catch Mr. Shuffler leafing through it longingly. I bought this one and its omnivorous predecessor How to Cook Everything.

1 medium-sized winter squash (e.g., acorn, butternut) and olive oil to coat

2 tbsps extra virgin olive oil

½ onion, chopped

1 stalk celery, chopped

1 carrot, chopped (we were out of carrots so we used a sweet red pepper)

2 tsps minced garlic

1 bay leaf

½ cup dry white wine

2 cups vegetable stock or water, or more as needed

1 cup dried brown lentils, washed and picked over

Salt and freshly ground black pepper

Chopped parsley for garnish (I dislike parsley so we omitted this)

1. Peel the squash, seed it and chop it into 1- to 2-inche cubes (about 2 cups); toss it in olive oil to coat and roast in a 375°F oven on a baking sheet until tender and caramelized. (This should take about 20 minutes or so). Set aside.
2. Put the oil in a medium pot over medium-high heat. When hot, add the onion, celery, and carrot/red pepper; cook, stirring occasionally, until the onion is soft, 5 to 7 minutes. Add the garlic and cook for another minute.
3. Add the bay leaf, wine, stock, and lentils. Sprinkle with salt and pepper and bring to boil. Turn the heat down to medium-low so that the mixture bubbles gently, cover partially, and cook, stirring occasionally and adding stock or water if necessary to keep the lentils from sticking and burning. After 15 minutes, add the squash. Continue cooking until the lentils are tender, another 10 to 15 minutes. The lentils should be saucy but not soupy. Taste and adjust the seasoning, sprinkle with parsley, and serve or store, covered, in the refrigerator for up to 3 days.