Butternut Squash and Lentils

A fabulous fall stew that’s loaded with vitamins from the squash and lentils.

Makes 4 to 6 servings.

3 large stalks celery, cut into ¹/₄-inch thick slices

1 large white onion, chopped

1 large butternut squash, peeled, seeded, and cut into 1-inch chunks

1-lb bag brown lentils

4 cups water

14- to 14.5-oz can vegetable broth

¹/₂ teaspoon dried rosemary

Salt to taste

Parmesan cheese

¹/₄ cup loosely packed fresh parsley leaves, chopped

1. In slow cooker combine celery, onion, squash, lentils, water, broth, rosemary, and ³/₄ teaspoon salt.

2. Cover and cook on Low for 7 to 8 hours or on High for 4 to 6 hours, or until vegetables are tender.

3. Serve with Parmesan cheese and chopped parsley.

I love butternut squash, but even I think twice about preparing it when I know I have to peel it. It has thick skin! I was delighted when grocery stores started offering pre-peeled and cut, fresh butternut squash. What a convenience! While it doesn’t have the full flavor of freshly peeled butternut squash, it is still delicious. When you want the squash without the hassle, go for the pre-peeled package.