Curried Cortland and Lentil-stuffed Delicata Squash Boats 

This nicely spiced, aromatic dish was submitted by Leah Doolittle and Christopher Weeks of Greenfield, Massachusetts.

2 delicata or acorn squash

2 Cortland apples, diced

1 c green or red lentils

1 shallot

2 cloves garlic

Spice blend

2 t curry powder

1 t turmeric

1 t cumin

1 t cardamom

½ t chili powder

Salt and pepper to taste

Preheat oven to 425F. Rinse lentils until water runs clear.

Add lentils to a small saucepan with 2 c water. Bring to a boil and reduce to simmer for 15-20 minutes.

Slice squash lengthwise and dispose of the innards. Rub generously with olive oil, salt, and pepper, and arrange skin down on a baking tray. Bake until fork tender, about 20 minutes.

Sweat 1 shallot and garlic in a large bowl. Once translucent, add Cortlands. When lentils are tender, add to bowl with spices. Toss to coat.

Spoon apple-lentil mixture into squash boats.