Acorn Squash And Red Lentils With Toasted Walnuts

Source: Paulette Mitchell

Makes 4 servings

This dish is both homey and elegant, ideal for a weeknight family meal, yet quite appropriate for company. I always accompany it with greens in a creamy dressing, bread from my favorite artisan bakery, light-bodied and aromatic Beaujolais, and chocolate for dessert somehow always seems just right.

You'll find the red lentils in gourmet shops and in some supermarkets. If not available, brown lentils will do.

1 tablespoon canola oil
1 red bell pepper, coarsely chopped
1 carrot, coarsely chopped
½ cup coarsely chopped red onion
1 tablespoon curry powder
2 cups chicken broth or vegetable stock (prepare using stock concentrate, cubes, or powder)
½ cup Riesling or other medium-bodied, high-acid, semi-sweet white wine
1 acorn squash, halved, seeded, peeled, and cut into chunks (about 3 cups)
¾ cup red lentils
¼ teaspoon freshly ground pepper, or to taste
1/8 teaspoon salt, or to taste
Coarsely chopped toasted walnuts (see Tip) for garnish

Heat the oil in a large sauté pan over medium heat. Add the bell pepper, carrot, and onion; cook, stirring occasionally, for 10 minutes or until the vegetables begin to soften but are not browned. Add the curry powder; stir constantly for about 30 seconds.

Stir in the chicken broth or vegetable stock, wine, squash, and lentils. Increase the heat to medium-high; when the liquid begins to bubble, reduce the heat to low. Cover and cook for about 20 minutes or until the squash and lentils are tender. (Check occasionally as the dish cooks; add water, if necessary.) Stir in the salt and pepper. Taste and adjust the seasoning.

Spoon the dish into a large serving bowl or into individual shallow bowls; garnish with walnuts.