Fast-forward to my first year of architecture school, and I rebelled by painting an entire metals project hot-pink. Color has since found it’s way through the back door into many aspects of my life, from my use of language (fkuc!!) to my wardrobe (occasionally) to hands-down-without-fail MY COOKING.
To Love and Lavender,
Twice-Baked Butternut Squash (3-4 Servings)
1 Medium Butternut Squash
1 Medium Zucchini, chopped
1 Cup Lentils, cooked*
1 Cup Cherry or Grape Tomatoes, sliced in half
1-2 tbsp Coconut Oil
1 Tbsp Rosemary, finely chopped
1 Tsp Garlic Powder
Salt & Pepper to taste
1. Cut squash in half lengthwise. Remove and discard seeds. Use a sharp knife or fork to stab into the outer skin several times. Place cut-side down on a lightly oiled pan. Roast on 400 for 15 minutes, just until soft. The squash does not need to be fully cooked, since it will be returning to the oven for a second bake. It just needs to be fork-tender. Remove from oven and flip over to cool.
2. In separate dishes, drizzle cherry tomatoes and zucchini very lightly with oil. Sprinkle with rosemary, salt and pepper. Roast for 10-15 minutes until zucchini is tender and tomatoes are caramelized. (You will probably have to remove the zucchini first since it requires less cooking time.)
3. Once squash has cooled enough to handle, use a large metal spoon to scoop out squash "meat" into a bowl. Leave about a 1/2" margin around edges so that the squash does not collapse.
4. Fold in lentils, cherry tomatoes, and zucchini. Sprinkle in garlic powder.
5. Fill halves of the squash with the vegetable mixture. Return to a pan, and cover with aluminum foil. Bake for another 15-20 minutes until heated through. Cut each side in half and serve!
*Note: Cooking lentils is super easy, but you can also buy them pre-cooked at Trader Joes! Alternatively, use Red Quinoa or Brown Rice.