Herby Stuffed Squash

This beautiful and bright dish will liven up any Christmas spread.

This recipe was created by my chef student, Jen Moffatt and featured on the Veganuary website.

Herby Stuffed Squash by chef student Jen Moffatt1.jpg
Herby Stuffed Squash by chef student Jen Moffatt2.jpg

Prep time - 30 minutes

Cook time - 80 minutes

Difficulty - Easy

Serves / makes - 4 portions


Ingredients

2 butternut squash, halved lengthwise

1tbsp sunflower oil

1 onion, finely chopped

2 garlic cloves, finely chopped

200g dried green lentils

50g millet or white quinoa

500ml stock

60g kale leaves, torn into small pieces

50g dried cranberries

1/2tsp sage, finely chopped

1/2tsp rosemary, finely chopped

1/2tsp thyme, finely chopped

1tsp salt

1/2tsp ground black pepper

The juice of half a lemon

2tbsp ground nuts or seeds


Equipment

Large saucepan

Spoon


Method

  1. Heat your oven to 180c/360f/GM4.

  2. Put the squash on a baking tray, face down. Bake for 25-35 minutes until it is cooked through. 

  3. In a large saucepan heat the oil on a medium heat, once hot add the onions. Cook the onions for 10-15 minutes until they are translucent. Add the garlic, cook for a further 5 minutes then add the lentils, millet or quinoa, stock, kale, cranberries, herbs, salt and pepper. Cook on a low to medium heat for 25-30 minutes until the lentils are soft. 

  4. Scoop out the seeds and some flesh from the squash. You need to scoop out enough so there is space for the lentils. Spoon the lentils into the squash, add a little lemon juice, scatter with ground nuts or seeds and serve immediately.


Herby Stuffed Squash

Herby Stuffed Squash
Makes: 4 portions
Author: Jen Moffatt
Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour
This beautiful and bright dish will liven up any Christmas spread.

Ingredients

  • 2 butternut squash, halved lengthwise
  • 1tbsp sunflower oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 200g dried green lentils
  • 50g millet or white quinoa
  • 500ml stock
  • 60g kale leaves, torn into small pieces
  • 50g dried cranberries
  • 1/2tsp sage, finely chopped
  • 1/2tsp rosemary, finely chopped
  • 1/2tsp thyme, finely chopped
  • 1tsp salt
  • 1/2tsp ground black pepper
  • The juice of half a lemon
  • 2tbsp ground nuts or seeds

Method

  1. Heat your oven to 180c/360f/GM4.
  2. Put the squash on a baking tray, face down. Bake for 25-35 minutes until it is cooked through.
  3. In a large saucepan heat the oil on a medium heat, once hot add the onions. Cook the onions for 10-15 minutes until they are translucent. Add the garlic, cook for a further 5 minutes then add the lentils, millet or quinoa, stock, kale, cranberries, herbs, salt and pepper. Cook on a low to medium heat for 25-30 minutes until the lentils are soft.
  4. Scoop out the seeds and some flesh from the squash. You need to scoop out enough so there is space for the lentils. Spoon the lentils into the squash, add a little lemon juice, scatter with ground nuts or seeds and serve immediately.

Notes:

Equipment

Large saucepan

Spoon

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