Butternut Squash and Lentils with a side of Broccoli

The squash/lentils recipe came from Lorna Sass' Great Vegetarian Cooking Under Pressure.

I started with small sweet onions that I've been getting at our local farmer's market, and added fresh butternut squash (also from the farmer's market) and dried lentils from whole foods. The pressure cooker is a relatively new piece of equipment in my kitchen and I'm finding it to be a great time saver when I need to get dinner on the table in a hurry. I water saute everything, so I ditched the olive oil in the recipe.

Our farmer's market has had incredible broccoli this fall. I cut it up, place it on a silicon pad on a pan, spritz with the slightest amount of olive oil (I have a mister gadget so the food doesn't drown in oil) and sprinkled on nutritional yeast. I baked it at 400 degrees for about 15 min. If the smoke detector goes off, take it out sooner.