Eating in // Throwing a Small Dinner Party (And a fall recipe too)

The most special evenings that I have had in my life have been casual, natural, and impromptu. It is kind of my personal philosophy that having guests over to your house for dinner shouldn't feel stressful. It's a joy to have friends over especially on a week night just to make something out what would be considered an average day. This meal cost me about $25 and it fed the whole group. It was really simple. Roasted acorn squash salad, bread, wine, and dark chocolate for dessert. If you don't cook, order take out. The idea is to connect with people with real conversation and a meal.

Roasted Acorn Squash with Lentils and Goat Cheese

The Goods:

Serves 8-10

• 2.5 cups green lentils
• 1 quart chicken stock (vegetable stock can be substituted here)
• 2 acorn squashes 
• 1/2 yellow onion, sliced
• 2 garlic cloves, minced
• 1/4 cup balsamic vinegar
• 1/2 olive oil 
• 1 small log of goat cheese 
• salt and pepper

Directions: 

1. Add the lentils and stock to a pot and bring to a boil and then allow it to simmer for 30-40 minutes until soft. This step can be done ahead of time. 
2. Preheat oven to 450 degrees. Slice the squash in half lengthwise and then slice them into thin slices. Lay them onto a sheet pan and roast for about 20 minutes until golden. 
3. Slice the onions and mince the garlic. In a the bottom of a salad bowl, pour in the oil and vinegar and then add the onions and garlic. To that, add your lettuce and then toss. 
4. Crumble the goat cheese and place in a small bowl for serving. Put the lentils and squash on a platter and then bring everything to the table (that's what I would do, anyway). 
5. For serving: pile the plates with the lentils and squash and then top with the lettuce and goat cheese. The whole thing is meant to be eaten as a warm salad. I also threw a loaf of good bread onto the table to add to the fun. 

Recipe & Words: Megan Forbes

Photos: Christina Hussey