Lentil and Mushroom Stuffed Peppers and Butternut Squash
 Total Time |
|---|
| 38 minutes |
Ingredients - Squash
- 1 large butternut squash
1 Tbsp olive oil- some salt
- some pepper
1 Tbsp maple syrup
0.5 tsp cayenne
5 oz goat cheese
0.5 cup whole milk or vegetable broth
Ingredients - Slaw
2 Tbsp sour cream
1 Tbsp grapeseed oil
2 lime juice and zest
2 Tbsp granulated sugar- some salt
- some pepper
6 cups shredded cabbage- 2 green onions
0.5 cup cilantro
Ingredients - Peppers & Filling
- 4 poblano peppers
- 3 Tbsp olive oil
- 0.5 tsp salt
- 1 Tbsp olive oil
0.5 yellow onion
1 lb cremini mushrooms
3 cloves garlic
1.5 cups cooked lentils- 0.5 cup vegetable broth
- 2 tsp cumin
some vinegar- 0.33 cup cilantro
0.5 cup toasted pepitas- 5 oz goat cheese
Instructions
Step 1
Bake butternut squash at 425°F for 20 minutes, then puree with olive oil, salt, pepper, maple syrup, cayenne, goat cheese, and whole milk or vegetable broth.
Step 2
To make the slaw, mix together the sour cream, grapeseed oil, lime juice and zest, granulated sugar, salt, pepper, shredded cabbage, chopped green onions, and cilantro and let set for at least 15 minutes.
Step 3
Slit poblano peppers lengthwise and remove ribs and seeds. Rub with olive oil and salt. Grill or bake at 425°F for 12 to 15 minutes.
Step 4
For the filling, heat 1 Tbsp olive oil and saute yellow onion. Add chopped cremini mushrooms and continue cooking until mushrooms release their liquid, 6 to 8 minutes. Drain if necessary. Add garlic, cooked lentils, and vegetable broth and heat through. Stir in cumin and vinegar.
Step 5
Fill peppers with lentil mixture. To plate, portion butternut squash mash on plate, top with stuffed pepper, then add a side of slaw. Garnish with cilantro and toasted pepitas and crumbled goat cheese.
Source
- Recipe Box