Moroccan Stew

• 2 tablespoons olive oil, divided
• 2 acorn squash, halved and roasted
• 2 teaspoons cinnamon
• 1 cup lentils, rinsed and cleaned
• 1 cup brown rice
• 1 tablespoon coriander
• 1 bay leaf
• 2 tablespoons curry powder
• Salt and pepper, to taste
• 3 1/2 cups vegetable stock, divided
• 1 onion, chopped
• 1/2 cup dried apricots, chopped
• Fresh flat-leaf parsley and mint, for garnish

1. Split the squash in half and remove the seeds and fibers.
2. Brush the flesh with 1 tablespoon of olive oil and sprinkle with cinnamon, salt and pepper.
3. Roast on a cookie sheet in a 350 degree F oven for about 25 minutes, until fork tender.
4. Cool and set aside.
5. Combine lentils and rice in a medium saucepan; add coriander, bay leaf, curry powder, salt and pepper.
6. Pour in 3 1/4 cups of broth to cover by at least 2 inches.
7. Turn the heat to medium and cook 30 to 45 minutes, stirring frequently.
8. If you need to add more liquid to keep the mixture wet do so, a little at a time.
9. Meanwhile, place 1 tablespoon of olive oil in a small saucepan over medium heat.
10. Add onions and cook, stirring until softened, about 5 minutes.
11. Rehydrate the apricots with remaining 1/4 cup vegetable stock.
12. Stir in the lentils and rice.
13. Cook until heated through, about 5 minutes.
14. Bring the components together by spooning the mixture into the roasted acorn squash.
15. Season with salt and pepper.
16. Garnish with parsley and mint.

olive oil, acorn, cinnamon, lentils, brown rice, coriander, bay leaf, curry powder, salt, vegetable stock, onion, dried apricots, parsley

Taken from www.foodnetwork.com/recipes/tyler-florence/moroccan-stew-recipe.html (may not work)