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centerpiece or a fancy side.
INGREDIENTS
- 1 butternut squash (ca 2.5 pounds = 1.135 kg)
- ½ pound (8 slices of the sandwich sort) whole grain bread (use gluten-free if needed)
- 1 large onion
- 5 cloves garlic
- 12-14 ounces (350-400 g) mushrooms, cleaned and peeled
- 1 tablespoon fresh thyme leaves (or 2 teaspoons dried)
- ½ cup (100 g) red lentils, dry
- ½ cup (120 ml) water
- ½ cup (60 g) walnuts (substitute your favorite seeds for a nut-free option)
- salt & pepper to taste (I used about ¾ teaspoon salt and ½ teaspoon pepper)
INSTRUCTIONS
- Preheat the oven to 350 and line a cookie sheet with parchment paper.
- Wash, halve and seed the butternut squash and place it on the sheet (cut side up).
- Roast until soft and lightly golden on top (about 45 minutes but it depends on the size of the squash).
- In the meantime, finely chop the onion, garlic, and mushrooms and transfer to a non-stick pan (or use regular plus a little oil or water) along with the thyme.
- Fry over medium heat until all water is evaporated and the onion becomes fragrant.
- Add the lentils and water to the pan and cook until soft (about 15 minutes).
- Set aside.
- Once the squash is cooked, scoop out most of the flesh (leave a little bit in there to support the shape of the squash) and add it to the stuffing mixture.
- Finely cube the bread and roughly chop the walnuts and also mix them into the filling. Season with salt and pepper to taste.
- Spoon the stuffing into the squash halves and put back into the hot oven.
- Roast for a few more minutes (or broil if you'd like a crispy topping) and serve.
http://www.win-winfood.com/stuffed-butternut-squash/
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