Although I enjoy the flavor, scoring the squash with a knife before baking definitely enhances the dish’s appearance. Additionally, it enables the tasty but straightforward glaze to absorb thoroughly.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 (15 ounce) can brown lentils
- 1 (15 ounce) can stewed tomatoes, cut small
- ¼ cup barbeque sauce
- ¼ cup ketchup
- 2 tablespoons mild miso paste
- 1 ounce dried shiitake mushrooms, cut small
- 2 tablespoons ground allspice
- 2 cloves garlic, minced, or more to taste
Instructions
- Heat oil in a large skillet over medium heat. Add onion; cook and stir until soft and browned, about 10 minutes. Add lentils, tomatoes, barbeque sauce, ketchup, miso paste, shiitake mushrooms, allspice, and garlic; cook and stir until flavors combine and mixture thickens, 20 to 25 minutes.
- Substitute another type of dried mushrooms for the shiitakes if preferred.
- Add hot sauce or ground cayenne pepper to taste.
Reviews
These were pretty good. I used Jack Daniel’s Habanero BBQ sauce so it had some yee haw to it. I left out the mushrooms and used less garlic. Thank you for the recipe.