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Recipes - Seasonal


Stuffed Squash 


1 cup raw cashew pieces
2 tablespoons fresh mint leaves, roughly chopped
3 tablespoons lemon juice
¼ cup water
½ teaspoon salt
2 – 3  cucumbers, finely diced

2 medium squash (About 1 pound each)

2 tablespoons olive oil
3 shallots, finely diced
1 Jalapeno, seeded and finely diced
1 ½ teaspoons whole cumin seeds
1 ½ teaspoons whole mustard seeds
1 cup brown lentils
2 cups vegetable broth
1 cup full-fat coconut milk
1 tablespoon lemon juice
¾ – 1 teaspoon salt
¼ teaspoon freshly ground black pepper

Place the cashew pieces in a bowl and cover with cool water. Cover and place in the fridge to soak for four hours.
Thoroughly drain the soaked cashews and combine with the chopped mint, lemon juice, water and salt in a blender. Purée, pausing to scrape down the sides of the canister with a spatula as needed, until completely silky-smooth. Stir in the cucumber pieces by hand. Store in an air-tight container and keep refrigerated prior to serving.

For the filling, heat olive oil in a medium pot over medium heat before adding the shallots and jalapeno. Cook until translucent, then add the cumin and mustard seeds. Cook until the entire mixture is highly aromatic, about a minute. Add the lentils and broth and bring to a boil. Once boiling, reduce heat to a simmer and cover. Cook for about 30 minutes, until the liquid has absorbed and lentils are tender. Add the coconut milk and lemon juice and season with salt and pepper. Keep the pot partially covered and simmer for an additional 5 to 10 minutes, until the liquid has been absorbed. Cover and keep warm.

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