Festive Tomato Lentil Stuffed Squash
This wholesome roasted lentil stuffed squash is a crowd-pleasing dish that is simple to prepare to give you more time to enjoy the festive celebrations.
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Total Time: 60 minutes
Servings: 4
Total Time: 60 minutes
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- 0.5 0.5 medium butternut squash, halved
- 0.25 0.25 red onion, small dice
- 0.5 0.5 garlic cloves, crushed
- 50 50 g mushrooms, chopped small
- 50 50 g roasted chestnuts, chopped small
- A few springs of fresh thyme (or 1 tsp dried thyme)
- 0.25 0.25 tin green lentils (drained weight 240g)
- 25 25 g Real Good Ketchup
- Salt and pepper
- Olive oil
- For the garlicky tahini:
- 1.25 1.25 Tbsp tahini
- 0.5 0.5 Tbsp lemon juice
- 1 1 Tbsp water
- 0.25 0.25 small garlic clove, crushed
Method
- Preheat the oven to 170Fan/190*C and place the butternut squash halves on a baking tray, cut side up. Score the topside with a criss-cross pattern and rub all over with some olive oil and salt. Roast for 40-60 minutes until really tender and starting to crisp. Once out of the oven, scoop out the seeds and discard.
- Meanwhile, heat some olive oil in a large frying pan and add the red onion, garlic and mushrooms. Cook over a medium-high heat for 10 minutes until soft. Now pick off the fresh thyme leaves and add to the pan with some salt and pepper.
- Stir in the chopped chestnuts, drained lentils and the Real Good Ketchup. Allow to warm through for 10 minutes over a gentle heat. Add a splash of water if needed.
- As it cooks, make the garlicky tahini by stirring together all the ingredients until smooth, adding more water as needed for a pourable consistency. Season with salt and pepper.
- To serve, stuff the butternut squash cavities with the lentil mixture and top with the garlicky tahini.
Serving suggestions: roasted potatoes, roast vegetables, extra fresh thyme
