Roasted Stuffed Butternut Squash with Caramelized Onions Puy Lentils and Red Pepper

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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!

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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)



  1. 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.
  2. Score the cut side of the squash with a sharp knife. in a criss cross pattern (see photo above)
  3. Rub each half with a peeled garlic clove, Brush over some oil, and season with salt and a sprinkle of paprika.
  4. 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)
  5. 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.
  6. Meanwhile, boil the lentils in the vegetable stock for 20 minutes until softened but still with a little bite.
  7. 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.
  8. 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.
  9. Tip the lentil and onion mixture into a bowl, stir in the roasted pepper, the coriander, and season with freshly ground black pepper.
  10. 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)
  11. Serve immediately
  12. Enjoy!

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4 comments on “Roasted Stuffed Butternut Squash with Caramelized Onions Puy Lentils and Red Pepper

  1. Oh Tolu, you reminded me of the roasted butternut squash recipe, which I have not made in ages. My recipe is with dried fruits and nuts. I love, love, this combination of your ingredients, the ‘earthy stuffing’. It is very delectable. Great photos.

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