Lentil and Squash Casserole
Serves 41 cup lentils
1/4 cup brown rice
1 small delicata squash, peeled, seeded and chopped small
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon cinnamon
1/2 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons extra virgin olive oil
1 cup cheddar cheese, shreddedCook lentils and brown rice in simmering water until soft, then drain any excess water. While lentils are cooking, place squash in a covered dish with a little water and steam until soft, about 3-4 minutes; drain. Combine lentils, rice, squash and all remaining ingredients and stir gently together. Can be either served immediately or baked. To bake, place in a large casserole and if desired top with a little more shredded cheese. Bake uncovered for 30 minutes.