Great recipe! I ended up finding this late in the day and wwanting it for dinner, so I made it on the stove top and simmered for about 35 mins total. The herbs were a perfect compliment to the veggies and lentils. I used an 8 oz can of tomato sauce and 16 oz chicken broth and the rest water, because I don't like too much salt. All in all it was great. Next time I will make in the crock pot.

Reviewed On: Nov. 12, 2009

This was really good! I had to make some alterations d/t ingredients on hand; I used just a cinnamon/sugar shaker for the seasoning, so no brown sugar, or pumpkin pie and used toasted chopped almonds on top, and I used fresh orange juice. For the butter I just greased the pan with margarine and then when it was almost done baking I melted about 1 T and poured it over the top. I also did not peal either the apples ir sweet potatoes as this is our preference, and I sliced the potatoes before boiling which made the time decreased to about 10 mins. All in all, and very good, healthy recipe!

Reviewed On: Nov. 10, 2009

Delish! I made some variations, but overall used this as my guide. To prep the squash I just baked it whole, then cut it lengthwise once it was full (much easier!, just bake at 375 for one hour in shallow baking dish). To the sauce I used fire roasted tomatoes (1 can), frozen chopped spinach (~2/3c) and frozen broccoli florets (~1c); and I used dried basil and Italian seasoning. It was so good, we loved it, my husband and I ate the entire pan!!

Reviewed On: Nov. 9, 2009