oh my goodness… I don’t think I could fully express just how much I love fall!
Just look at that color!
So that means it’s canning time!
I love the process of canning.. because it is a process. It also brings back nostalgic memories of my amazing Grandparents. Gosh, I miss them😓.
I spent yesterday prepping the tomatoes, and started canning this am.
My first jar broke when I put it in my canning pot 😂. I sputtered many not-so nice words. ( who meee?)
I tend to be very careful about following the proper procedures when I’m canning so I was really very upset when this happened. After doing a little research I actually think that I might put a little bit too much liquid in the jar before I sealed it either that or I filled it to tightly so I am currently waiting for my water to boil again so that I can try this again.
In the meantime while I’m waiting for the water to boil I figure this is a great time for me to share a recipe. Wayback in the beginning when this blog was brand-new one of the reasons that I started it was because we had joined CSA and there I had been introduced to a most amazing squash call Delicata.
I actually love all winter squash however the thing I love about Delicata is that the skins are edible making prep work next to nothing.
Lentil & White bean stuffed delicata Squash
1 delicata squash
1/4 cup dried brown lentils
2 garlic cloves, peeled
Sea salt and freshly ground pepper
1/2 cup low sodium canned white beans, rinsed and drained
1 tomato, chopped
About 1/4 cup parsley, chopped
Juice of 1 lemon
1 tsbp olive oil
1/4 cup shredded Parmesan cheese
Wash the squash, half the squash and remove seeds. ( I’m finding that a grapefruit spoon with serrated edges makes easy work of this)
It is done when a knife can be easily inserted into outer skin.
While squash is cooking, prepare filling.
Cook lentils according to package directions, adding the whole garlic cloves so that they soften.( I’m enjoying sprouted lentils, because they are easily digestible and cook quickly.. if you can’t find them dried brown lentils work just fine)
Once lentils are cooked, remove garlic clove and mash together with the white beans. Add back to pan and stir in tomatoes and parsley. Season with salt and pepper and squeeze the juice from the lemon into mixture.
Divide mixture between both halves and fill
This makes a perfect make-ahead dish, take-away lunch or side dish for dinner! Enjoy!
Click here for another delicata recipe from a few years back
Keeeping Florida and all in the path of hurricane matthew in my thoughts. Including my son and Daughter-in-law and 2 of my grandpups, and many friends in the area. Please be safe!