Lentil Curry with Celeriac and Winter Squash


-Half, seed, and peel 1 winter squash–or other winter squash–with a sharp knife (the skin is actually not too hard to peel if your knife is good). Cut squash into 1/4 inch chunks. Similarly, carefully peel and chop 1 celery root into 1/4 chunks. Set aside.

-Heat a large pot over medium heat with 4 tablespoons of olive or coconut oil (I like coconut for this recipe) and toss squash and celery root in with:

1 large white onion, chopped3 cloves of garlic, minced2 medium carrots2 tablespoons of fresh, grated ginger1 teaspoon of salt

-Saute veggies for about 15-20 minutes until tender.

-Add 1 tablespoon of curry powder and 1/4 teaspoon (or more) of red chili flakes. Mix well and cook for 2 minutes.

-Add 1 cup of lentils (any type will do), 1 cup of water or chicken stock, and 1 cup of coconut milk. **Coconut milk can be omitted…just add stock or water instead.

-Cover and simmer mixture for 25-40 minutes until lentils are tender. Adding more stock or water if the mixture is getting to thick.

-Let cool slightly and serve with brown or wild rice. Garnish with a fresh herb like chive, cilantro or parsley! ENJOY!

Serves 4 to 5 large portions.


Basic Acorn Squash

2 Squash, cut in half and scraped clean of seeds
4 pats of butter or 4 table spoons of peanut or olive oil

Preheat oven to 375. Brush the cut surface of the squash with soft butter or oil and lay the cut side down on a baking sheet. Bake for about 30 minutes or until the flesh under the skin is soft to the touch. Remove from the oven and change oven setting to broil. Turn cut side up and add a topping option of your choice. Return to the oven and broil until golden.


Sweet options include combining a tablespoon of maple, honey or brown sugar with the oil/butter and adding them to the well in the upturned squash.

Savory options include combining browned onions, sage, any hard cheese (parmesan, gruyere, etc.) and or walnuts to the open squash along with your butter/oil.

Delicata Squash Rings

2 delicatas
1 ½ tablespoons peanut or olive oil
salt and pepper
chopped parsley
ground cumin

Peel the squash (optional), cut off the ends and halve. Cut into slices about a third of an inch thick. Heat the oil in a wide skillet and add the squash, frying over medium heat until beginning to brown (7-8 minutes). Turn and cook on the second side until tender. Add salt, pepper, parsley and cumin and toss to coat.

Baked Acorn Squash

This is the old-time classic recipe…

1 acorn squash
1 onion
1 Tablespoon nut-oil –peanut or walnut are 2 favorites
2 Tablespoons Maple syrup or 1 tablespoon brown sugar
Dash of nutmeg
Salt and fresh pepper

Preheat oven to 375. Split the squash from stem to tip and spoon out the seeds. Brush the inside and the cut edge with enough oil to just coat and lay cut side down in a baking dish. Add about half an inch of water to the dish and bake for about 30 minutes. While this is underway halve the onion and slice thinly. Sauté slowly in a pan over medium heat with the remaining oil and a pinch of salt until the onion begins to become soft and translucent. Add half of the maple or brown sugar to the pan and continue to sauté, turning regularly, until the onion softens fully and begins to brown. Add the cooked onion to the inside of the baked squash and drizzle/sprinkle with the remaining maple/sugar over the whole thing. Top with nutmeg and fresh pepper. Slide the whole thing back in the oven and broil until the squash and onion bubbles and sizzles. Serve hot.