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
2 cloves garlic
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 425F. 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.