Butternut Squash baked and stuffed with lentils

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.

 

Recipe:

1 medium butternut squash (will serve 2)

2 cloves garlic

1 onion

Olive oil

1 cup of lentils

Water

100g mushrooms

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.