Stuffed Acorn Squash in Winter

Name: Stuffed Acorn Squash in Winter
Ingredients: 1 c. red lentils, covered in water and cooked about 25 minutes, until soft, and drained; 1 acorn squash, halved and seeds removed; 1 smallish red onion, diced; 3-4 cloves garlic, chopped; 3 Japanese turnips, chopped; 1 small apple, chopped (used about the same volume as turnips and ate the remainder); 1 bag shiitake mushrooms, stemmed, rinsed and sliced; 1/4 c. pecan pieces; 3-4 T. olive oil; salt, pepper, dried red jalapenos; white truffle oil; 2-3 oz. cheese, cut in small pieces or grated

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Stuffed Acorn Squash with red lentils, veggies, and pecans—simple yet flavorful using what's left in the fridge!

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Ingredients

1 c. red lentils, covered in water and cooked about 25 minutes, until soft, and drained
1 acorn squash, halved and seeds removed
1 smallish red onion, diced
3-4 cloves garlic, chopped
3 Japanese turnips, chopped
1 small apple, chopped (used about the same volume as turnips and ate the remainder)
1 bag shiitake mushrooms, stemmed, rinsed and sliced
1/4 c. pecan pieces
3-4 T. olive oil
salt, pepper, dried red jalapenos
white truffle oil
2-3 oz. cheese, cut in small pieces or grated