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Autumn warmer

So called because of the squash and the warm flavours of cumin, coriander, ginger and cinnamon.  These pulses are cooked slowly with the squash and other seasonal vegetables and are then served within the squash itself.  A warming and hearty complete meal. 
  • 1 large squash
  • one large onion, chopped finely
  • olive oil
  • 1 stalk celery, chopped in half lengthways and then in thin slices
  • 2 cups seasonal vegetables, finely diced
  • 2 cups green lentils
  • 2 tsp each ground cumin, ground coriander
  • 1 tsp each ground cinnamon, ground ginger
  • half bottle passata
  • water
  • seasoning
  • 2 cloves garlic, crushed
  • 2 tbsp natural yoghurt
  • large squeeze lime juice
  • handful coriander leaves, chopped
  1. Cut the top off the squash. Deseed and depith.  Score the flesh and drizzle with olive oil. Turn upside down, place on a baking tray and place in a hot oven for about 30 mins or until flesh is just tender - be careful not to overcook or it will collapse.  Remove and set aside.
  2. Meanwhile, fry the onion in a heavy based pan. Add the celery.
  3. Add the seasonal vegetables and coat well with the olive oil and leave to cook for a few minutes.  Add the lentils, washed.  
  4. Now sprinkle in the spices and stir well.
  5. Add a little water to cover and then the passata, seasoning and garlic.
  6. Simmer until vegetables and lentils are tender, adding more liquid if necessary. 
  7. Scoop out the flesh of the squash, chop roughly and add to the lentil mixture.  Stir.
  8. Scoop the lentil and squash mixture into the squash "bowl" and serve with a sauce made up of the yoghurt, lime juice and coriander leaves.  
  9. Enjoy the warming feeling in your bellies.