I love butternut squash, this recipe was inspired by a friend has made a similar dish for me for lunch on occasion and it’s alwasy stood out in my memory, so here is my take on it. Its a good way to get veggies into those who aren’t keen on them, the butternut goes sweet, soft and sumptuous in the oven.
It was a cold weekend day when I made this one, unusally the toddler was feeling out of sorts and cuddled on the sofa under a blanket, this was meant to be comfort food but it turned out she didn’t want her dinner 🙁 oh well, it happens! Both myself and hubby enjoyed it lots and I’m pretty sure the toddler would on another day.
1 medium butternut squash (will serve 2)
2 cloves garlic
1 cup of lentils
1 tsp cumin
1 tsp mixed herbs
- Cut the butternut squash in half (do not peel) and gouge out the seeds. Either throw these away or wash and either roast them or save and plant them!
- Remove some of the butternut flesh, leaving a few cm rim around it. You should have a large cavity. Keep the flesh and chop it.
- Prepare the onions and garlic. Place these in a pan with a little oil and cook, then add the cumin.
- Add the lentils and stir to coat in the onions and oil. Now add enough water to cover the top of the lentils by 1 1/2 cm and leave to simmer.
- After 20 minutes add the chopped mushrooms and herbs plus the chopped butternut squash. Cook for 10 minutes so the vegetables are cooked. Season to taste.
- Stuff the butternut squash with the lentil filling. You could now wrap these in foil and keep to roast another day.
- Top with a little crumbled cheese and roast for 40 minutes at Gas Mark 5, the squash should be soft when pricked with a knife.
- Serve with a mixed salad.