Caramelized Onion and Mushroom Stuffed Butternut Squash #SundaySupper

Today is Sunday Suppers 2nd Birthday. Sunday Supper is the brain child of Isabel Reis Laessig. It was Isabel’s dream to inspire bloggers to help bring families back together at the dinner table. I joined this amazing group a year and a half ago and have loved being inspired by my other fellow bloggers. We were told to share our favourite memory of Sunday Supper today. Mine is bitter sweet in a way because my fondest memories of the last year and a half were the two times I was actually able to participate in the live twitter chat. Because of the time difference here in the UK I can’t participate in the twitter chats so the few times I have been able to participate have been so fun. These bloggers are so fun to hang out with. If you haven’t joined them yet on Sunday nights for the twitter chats you need to. Until I joined this group I had never really gotten into using twitter, I didn’t really get it. But joining this fabulous group of bloggers I discovered how fun twitter can be as a platform to talk to people all around the world. Hopefully I will be able to join in on more chats in the future but until then I just enjoy the fellowship I get with this community through our blogs.

Caramelized Onion and Mushroom Stuffed Butternut Squash

2 medium sweet onions, sliced
(10 oz) mushrooms, sliced
3 Tbsp olive oil and more as needed
(1/4 c.) balsamic vinegar
1 medium size butternut squash
olive oil for drizzling
handful of chopped walnuts *optional

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Butternut Squash and Lentil Pie

My sister became a vegetarian about 5 years ago. I remember the first holiday gatherings after she made the change and we were a bit thrown as to what to serve her. Growing up my family kept to pretty much the same dishes for holidays so at first we struggled figuring out what to feed her. So she resorted to just eating side dishes which from what I understand is fairly normal. But the issue is that our traditional side dishes didn’t leave her a lot to eat. Mashed potatoes, green bean casserole and cream corn isn’t really a meal fit for kings. So over the years we have found different dishes to add to our table and have enjoyed including more main style dishes that are vegetarian friendly. I found this one when combing through the website Yummly and I loved the idea of having a vegetarian pie that could easily be served as a side dish for meat eaters and a main for those vegetarian guests. For me cooking during the holidays, or any family gathering, is a way to show my love for the people I am cooking for. So with in reason I try to always make sure I carefully consider diets restrictions people have. I know if you present a dish like this at your table you will make a lot of people happy. Because not only is it a great dish for vegetarians but it is so taste that even meat eaters will want to dig in.

Butternut Squash and Lentil Pie

1 cup red lentils
480mL (2 c.) water
300g (2 c.) butternut squash (peeled and 12 cubed)
1 Tbsp olive oil
1 small onion, chopped
2 Tbsp flour
2 Tbsp white wines
240mL (1 c.) veggie stock
1 tsp dried rosemary
1/2 tsp salt
1/2 tsp pepper
95g. (3/4 c.) whole wheat pastry flour
1/8 tsp salt
60g (4 Tbsp) butter (chilled)
30g (1 oz) cream cheese (chilled)
3 Tbsp ice water
Recipe from Naturally Ella

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