Stuffed butternut squash

Stuffed butternut squash

Total: 1 hr 45 Min. | Active: 45 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 284 kcal
, Fat: 10 g
, Carbohydrate: 44 g
, Protein: 7 g

Ingredients

4 people

Hint:

The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Squash

2 squash (e.g. butternut, each approx. 800 g), halved lengthwise, flesh scored with a criss-cross pattern
2tbsp olive oil
1 garlic clove, pressed
¾tsp salt

Bake

½tbsp dukkah (spice mix)

Filling

50g beluga lentils (beluga)
3dl water, boiling
1tbsp olive oil
1 onion, finely chopped
1 garlic clove, pressed
1 ½tbsp dukkah (spice mix)
1 fennel (approx. 300 g), diced
1 apple, diced
2tbsp hazelnuts, roughly chopped
2tbsp flat-leaf parsley, finely chopped
½tsp salt
a little pepper

To serve,

2tbsp flat-leaf parsley, torn into pieces
a little dukkah (spice mix)
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How it's done

Squash

Place the squash on an oven tray lined with baking paper. Combine the oil with the garlic and salt and brush over the flesh of the squash.

Bake

Approx. 1 hr. in the centre of an oven preheated to 200°C. Remove and pour away the resulting liquid. Scatter the dukkah over the squashes.

Filling

Cook the lentils, uncovered, in the water for approx. 20 mins. until almost soft, drain. Heat the oil in a frying pan. Briefly sauté the onion, garlic and dukkah. Add the lentils, fennel and apple and cook briefly. Stir in the nuts and parsley, season.

To serve,

stuff the squashes with the filling and scatter the parsley and dukkah on top.

Good to know
Tip: For extra fruitiness: scatter with pomegranate seeds.

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