Happy Halloween! Are you up to your ears in nougaty, caramely, chocolatey-ness yet? Get back on the right (read: healthy) track and eat some veggies!
Since it’s Halloween you know that it’s also fall and with fall comes a whole slew of delicious and nutritious foods – cranberries, sweet potatoes, turkey and brussel sprouts to name a few. One of my favorite fall foods, though, is squash. Butternut, spaghetti and acorn squash are my top picks, though really I like them all – I don’t discriminate.
The other day I was baking my spaghetti squash and figured I might as well save time and make my butternut squash too. This was a great idea (gotta love efficiency!) until I realized that I had TONS of squash to use up.
One can only eat so much squash on its own, so I had to find a way to transform the squash. I set out to make squash cakes but in order to up the protein I also added in lentils (so that I could make the squash cakes my dinner rather than having to cook a protein to balance things out). Since I’ve been loving lentils lately (the split ones only take 15 minutes to cook!), I decided on a curried butternut squash and lentil cake. Butternut squash is an excellent source of vitamin A (more than 250% your recommend daily intake for just 1/2 a cup of the stuff) and vitamin C, plus iron. Lentils are also loaded with iron, along with protein and potassium. That makes for one fantastically healthy cake! Add some curry powder and other spices and top with an apple “salsa,” and they become a delicious cake too. Oh and an added bonus – because of all the fiber in both the squash and lentils, these will make you feel super-full without loads of calories.
- 3 cups cooked butternut squash, mashed (about one whole squash)
- 1/2 cup dry lentils (makes about 1 cup cooked)
- 1/4 red onion, minced
- 1 egg
- 1 Tbsp Sriracha sauce (or to taste)
- 1 1/2 tsp curry powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 apple, diced
- 2 Tbsp orange juice
Cook lentils according to package directions. Mash squash and lentils together and add remaining ingredients. Heat a large pan and spray with cooking spray. Form squash mixture into patties and drop into pan. Cook for about 5 minutes on each side.
Top with apple “salsa.”
*Note: mine were a bit fragile (mushy), so I baked them at 375 for 10 minutes just to stiffen them up a bit. They are delicious either way, though.