for 4 person

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	black lentil (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	hazelnut, 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)

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.

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