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:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Squash

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

Bake

½ tbsp Dukkah (spice mix)

Filling

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

To serve,

2 tbsp 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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