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7 cups water

1 teaspoon salt

2 large delicata squashes (about 8 ounces each)

3 tablespoons sunflower, peanut, or canola oil

2 medium onions, thinly sliced

2 garlic cloves, minced

1 tablespoon cumin seeds

1 teaspoon curry powder

½ cup buttermilk

Hot cooked rice, for serving

1 Preheat the oven to 400°F.

2 Combine the lentils, water, and salt in a medium saucepan. Bring to a boil, then reduce the heat and simmer, partially covered, until the lentils are tender but still hold their shape, about 25 minutes.

3 Meanwhile, slice the squashes in half horizontally. Remove and discard the seeds and fiber. Place skin-side up in a baking dish and add 1 inch of water to the dish. Bake for about 30 minutes, until the squashes are partly tender.

4 While the squashes are baking, heat the oil in a medium skillet over medium heat. Add the onions, garlic, cumin, and curry powder, and sauté gently until the onions are golden and tender, about 10 minutes.

5 Drain the lentils and return to the pan. Stir the onion mixture and buttermilk into the lentils and cook over low heat, stirring, until the lentils are creamy, about 5 minutes.

6 Drain the water from the baking dish that holds the squashes. Turn the squashes flesh-side up and fill with the lentil mixture. Return to the oven and bake for 20 minutes, until the squashes are completely tender. Serve hot, accompanied by the rice.

Kitchen Notes: The filling is delicious without the squash and can be served over rice. Also, sweet dumpling squashes can be substituted for the delicata squashes; allow one per serving.

Golden Carrot Risotto

Serves 4–6

Saffron gives this risotto its golden color while carrots add flavor, texture, and nutrition. This is a lovely dish.

5½ cups vegetable broth or chicken broth (pages 126–27)

½ cup dry white wine

¼ teaspoon crushed saffron

2 tablespoons extra-virgin olive oil

2 shallots, minced

3 garlic cloves, minced

1½ cups Arborio rice

2 carrots, peeled and shredded

1 cup freshly grated Parmesan cheese

2 tablespoons butter

Salt and freshly ground black pepper

1 Heat the broth, wine, and saffron to a simmer in a medium saucepan.

2 Heat the oil in a large skillet over medium heat. Add the shallots, garlic, and rice, and toss to coat with the oil. Sauté until the rice appears toasted, 3 to 5 minutes.

3 Add 1 cup of the simmering broth to the rice. Stir until the liquid is mostly absorbed. Continue adding more broth, 1 cup at a time, cooking and stirring as the liquid is absorbed. Add the carrots with the last cup of broth and continue cooking and stirring until the liquid is absorbed and the rice is tender and creamy. The total cooking time will be 18 to 35 minutes. You may not need all of the broth; taste the rice before adding the final cup.

4 Stir in ½ cup of the cheese and the butter. Season with salt and pepper. Serve hot, passing the remaining ½ cup cheese at the table.

Kitchen Note: Risotto is very easy to prepare as long as you give it your attention and add the broth slowly. Use a neutral-tasting broth for best results.

White Bean Stew with Smoked Turkey

Serves 6–8

A very simplified, healthful variation on cassoulet, this scrumptious white bean stew is made with root vegetables and smoked turkey, which stands in for the duck legs, sausage, and goose fat of a classic cassoulet. Although far lower in fat than the original (and requiring far less labor), this is a luscious way to enjoy beans. Serve with French bread and a rustic red wine.

2 smoked turkey legs or 1 thigh, scored with a knife

6 cups unsalted chicken broth (page 127) or water

4 cups water

¼ teaspoon black pepper

2 bay leaves

¼ cup extra-virgin olive oil

1 onion, diced

1 celery root, peeled and diced

1 carrot, peeled and diced

6 garlic cloves, minced

1 tablespoon dried sage

1 pound dried white beans, such as navy or Great Northern, soaked overnight and drained

2 tablespoons tomato paste

Salt and freshly ground black pepper

¾ cup dried breadcrumbs

1 tablespoon dried thyme

1 Combine the turkey, broth, water, pepper,