The weather here in the north of England has turned distinctly autumnal this past week, bringing with it the desire for warming autumnal dinners.
I normally use butternut squash to make spicy soup but today I fancied it roasted, warm and sweet with an earthy stuffing. A rummaged around in the larder and fridge revealed a red pepper and some spring onion, and so I made a stuffing of caramelised onions, puy lentils and a roasted red pepper.
Garnished with fresh coriander and some parmesan cheese.
Warm, filling and delicious!
Roasted Stuffed Butternut Squash with Caramelized Onions, Puy Lentils and Red Pepper
Ingredients: (Serves 2)
- 1 Butternut Squash
- 1 red Bell Pepper, chopped
- 150g Puy Lentils
- 200mls Vegetable Stock
- 2 medium white Onions, finely sliced
- 8 spring onions, finely sliced
- 2 cloves garlic, minced, and 1 clove whole
- 3 tbs oil
- 1 tsp Paprika
- Salt and Black Pepper to season
- 1 small handful fresh Coriander, chopped
- Parmesan, to serve (optional)
- With a large knife, slice the squash into two halves and lay cut side up on a baking tray. Using a spoon, remove the seeds from the middle of each half of the squash.
- Score the cut side of the squash with a sharp knife. in a criss cross pattern (see photo above)
- Rub each half with a peeled garlic clove, Brush over some oil, and season with salt and a sprinkle of paprika.
- Heat oven to 200C/180C fan/gas 4. Roast for 40-50 mins or until tender and golden. (You may need to cover with foil half way through roasting if the edges are beginning to burn)
- Place the chopped red pepper into another baking tray (or the same one if it is large enough), drizzle with a little oil and season with salt. Roast at the same temperature for 20 minutes until soft and beginning to curl and blacken at the edges.
- Meanwhile, boil the lentils in the vegetable stock for 20 minutes until softened but still with a little bite.
- While the lentils are cooking, heat 2 tablespoons of oil in a pan over a medium heat add a little salt and the rest of the paprika, and slowly cook the sliced onions and spring onions, until carameilzed.
- Drain the lentils and add to the pan with the onions and the garlic. Cook together over a high heat for 10 minutes, stirring intermittently so the lentils do not catch on the pan.
- Tip the lentil and onion mixture into a bowl, stir in the roasted pepper, the coriander, and season with freshly ground black pepper.
- Spoon the puy lentil mixture into the hollow of each cooked squash half, garnish with a little more coriander and some freshly grated parmesan (if using)
- Serve immediately