Winter Squash – Uphill Farm

Ingredients

• Buttercup squash, 1 medium
• Apple, 2 medium, chopped
• Brown sugar, 2 teaspoons packed
• Butter, 2 teaspoons
• Lemon Juice, 1/2 teaspoon
• Ground nutmeg, 1/8 teaspoon
• Butternut squash, approximately 3 lbs., peeled, seeds removed, and cubed
• Vegetable stock or water, 3 cups
• Garlic, 4 cloves minced
• Apple, one peeled and cored
• Carrot, one large
• Onion, one medium chopped
• Sage, one fresh sprig or 1 teaspoon dried
• Salt, 1/2 teaspoon
• Black pepper, 1/4 teaspoon
• Cinnamon and nutmeg, pinch of each
• Coconut unsweetened milk, one can
• 3 medium sized Acorn Squash
• Extra Virgin Olive Oil, 2 tablespoons
• Lentils, green or red, 1 cup
• Water, 3 cups
• Onion, 1 small chopped (or 1 large shallot, thinly sliced)
• Garlic, 2 cloves minced
• Curry powder, 1 teaspoon
• Spinach, 2 cups
• Salt & pepper, to taste