oh my goodness… I don’t think I could fully express just how much I love fall!  

Everything is just so beautiful.  We started our day at our local farmers’ market yesterday 

Just look at that color! 

I scored a great deal on tomatoes

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. 

This, my friends, is a delicata squash.  It is in season right now. You can find it at your local farmers’ market as well as most grocery stores. 

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

Preheat oven to 325 degeees

Wash the squash, half the squash and remove seeds. ( I’m finding that a grapefruit spoon with serrated edges makes easy work of this) 

Sprinkle with salt and pepper and roast upside down on a baking sheet in the oven for 20-25 min depending on size. ( mine took about 22 minutes) 

It is done when a knife can be easily inserted into outer skin.

Using tongs, carefully flip squash over 

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 

Sprinkle the cheese on top,drizzle with the olive oil and return to oven for about 10 minutes or until the cheese melts

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!