Winter Squash and Lentil Loaf
Servings: 4 servings
Ingredients
- 1 cup plain oats (use instant or chop up enough whole oats to yield one cup)
- 2 cups prepared lentils (mine were cooked with carrots, onions and celery)
- 3/4 cup pureed winter squash (used canned or process roasted squash into a puree)
- generous squirts of ketchup, mustard, barbecue sauce (whatever you like)
- 1 tablespoon soy sauce I used tamari
- 1 - 2 tablespoons nutritional yeast
- 1 tablespoon Italian seasoning or other herb blend you like
Instructions
- Preheat the oven to 350°F/180°C and prepare a baking dish with cooking spray. (I used a large square pan, but a loaf pan or forming the mix into a loaf shape on a baking tray will also work.)
- Whirl the oat in a food processor if necessary and transfer to a large mixing bowl.
- Blitz the lentils in the same food processor. You want to see some whole lentils among the pieces. Transfer to the bowl with the oats.
- Use the same food processor to puree the squash and add the puree to the mix.
- Season as suggested with ketchup, soy sauce, nutritional yeast, etc or use your preferred seasoning.
- Use a sturdy spoon or your hands to mix everything together.
- Pat the mix into the baking dish and smooth it out.
- Bake for 45 - 60 minutes until firm. You can cut into it to judge if it's done enough. You want it to hold its shape but not be dried out.
- Cut into pieces and serve.