This started out as the moosewood recipe…but then it required some substitutions…

Equipment: Crock pot

Ingredients

• 1 butternut squash pre baked (ie: roast in the oven/toaster oven until semi-soft. 1/2 hour)
• 2 ears of corn
• 1/4 cup lentils
• 1 onion
• 1 bell pepper
• a few portabella mushroom caps
• 1 t chilli seasoning (chilli powder)
• 1 t cumin
• 1 t coriander
• cinnamon
• 1/2 can coconut milk

1. Scoop out the seeds from the butternut squash. Scoop out the flesh in rounds (a mellon baller would work). why? interesting chunks.
2. Chop onion, bell pepper, and mushrooms.
3. Add onion, a dash of olive oil to the crock pot and turn on.
4. Grind cumin, corriander and a cinnamon stick. Dump into the crock pot
5. De cob the corn.
6. Add the veggies and lentils to the crock pot.
7. Add a cup of water
8. Cook for 2 hours-ish. When the flavors have come together, add in the coconut milk.
9. Salt and pepper to taste.