Butternut Squash Stuffed with Lentils and Spinach

Butternut squash is rich in beta-carotene, which helps to maintain healthy skin.


Serves 2
adults
354
Kcals
per serving

15 Mins
prep

60 Mins
cooking

Recipe
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Ingredients

For the squash

1 medium butternut squash, cut in half, seeds removed and discarded  (300g)
Butter  (25g)
Pinch of salt
Pinch of ground black pepper

For the stuffing

2 tsp olive oil (10ml)
1 clove garlic crushed (6g)
1 small red onion, peeled and thinly sliced (75g)
1 inch piece ginger, peeled and grated (20g)
1/2 tsp ground cinnamon (2g)
1/2 tsp cumin seeds (2g)
1/2 tsp paprika (2g)
Sultanas (50g)
1/2 x 390g can green lentils in water (118g)
Spinach, washed and chopped (200 g)

Method

  1. Pre-heat the oven to 200°C.
  2. Using a sharp knife, score the flesh of the squash in a criss-cross pattern, so that the heat can get to the interior. Place the squash halves, cut sides facing upwards, into an ovenproof dish, dot with the butter and season with salt and freshly ground black pepper. Roast in the oven for about 40 mins until cooked.
  3. Meanwhile, make the stuffing by heating the oil in a frying pan, add the garlic and red onion and cook, stirring occasionally, for about 5 mins. Add the ginger, cinnamon, cumin seeds, paprika, sultanas and green lentils and continue to cook for 10 minutes over a low heat until the flavours have combined, stirring frequently to avoid sticking. Add the spinach and cook for 3-4 mins or until the spinach has softened.
  4. Place equal amounts of the stuffing mixture on top of the roasted squash, then return to the oven for 10-15 minutes to allow the squash to absorb some of the juices. Serve immediately with some of the pan juices spooned over.
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Nutritional information per serving

354kCal, 1486kJ
11.6g
15.3g
7.2g
46.2g
28.4g
7.9g
272mg

© The Vegetarian Society