Roasted Pumpkin with Sage Cinnamon Lentils and Sweet Red Onion Bacon

The title sounds flavor intense and appropriately so. Despite the long name the recipe is actually simple and pretty fast to make. Ten hours at school leaves me very little time when I get home at night to cook a proper meal. Speed is a natural requirement.

The weather has been very rainy in Florence. The Arno river is full and surging and creeps up higher on the banks every day. Eating something warm and cozy at night has the same effect as sitting in front of a fire in a big sweater and cup of hot cocoa.

Bake your choice of pumpkin or squash
(mini pumpkins for fun individual servings)

2 cans lentils drained and rinsed
1/4 cup mixed mushrooms (or portabella)
1 1/2 cups tomato sauce
1/8 tsp tabasco sauce
1 tsp minced sage leaves
salt and generous amount of four seasons pepper (quattro stagioni)
1/8-1/4 tsp ground cinnamon (too taste)

Sautée sweet red onion
crispy bacon crumbs
Sprinkle on top to serve

Please share you alterations and/or reviews.

Enjoy!

Sugar Pastries

These are NOT healthy. BUT, so delicious.

2 cups sugar
2 eggs
2 cups milk
6 cups flour
1/2 tsp vanilla flavoring
1/4 cup light oil (sunflower, etc) [avoid excess grease absorption]

Drop spoonfuls to fry in oil. Flip to crisp both sides. Drain on paper towel and toss in sugar.

Perfect for holidays and with tea.

*Tulla's recipe