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1
Halve squash, remove seeds, lightly coat fleshy squash surfaces with oil. Bake cut side down at 350 for about 45 min. or until soft all the way through. Set aside to cool.
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2
While squash bakes, heat water or stock over med-high heat, stirring red lentils into it as it starts to simmer. With a large spoon, skim off all or some of the scum that forms. Lower heat to med. and simmer, stirring often. After lentils have cooked for at least 20 min., add the diced tomatoes (and buckwheat groats, if using).
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3
Heat the olive oil in a skillet over med. heat and saute the copped onions. After 5 min., add the chopped carrots. Stir and continue to cook another few minutes until the onions are translucent.
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4
Add the contents of the skillet to the large stew pot, and all of the remaining ingredients, including the scooped out flesh of the squash. Simmer at least 15 min. or until lentils and buckwheat are very soft, turning heat to med-low and stirring frequently to reduce sticking.
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5
Adjust seasonings. Remove chipotle before serving. Add water if you prefer a thinner stew.
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6
Flavours blend overnight, great for making ahead. Also good to freeze.
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7
Takes about 1 hour 15 min. to make, less if squash is already cooked.
