Ingredients
Scale
- 1 medium butternut squash halved lengthways, deseeded, and hollow
- salt and pepper to taste
- dried Herbes de Provence or Italian seasoning mix
- hot pepper flakes
- fresh parsley chopped
- 1/4 cup butter
- 1 leek trimmed and thinly sliced
- 3/4 cup chestnut mushrooms
- 4 garlic cloves cut in half
- 1 cup green lentils cooked with oil and some leek slices for flavor
- 1/4 cup sweet corn canned
- 1/2 cup parmesan grated
- 1/4 cup feta cheese cut in rather big blocks
- 1/4 cup heavy cream
- the inside of the butternut cut into pieces
Instructions
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Heat the oven to 200C/fan 180C/gas 6. Halve the butternut squash and scoop out the seeds and most of the flesh with a sharp knife and a spoon. Leave a 1/2-inch-thick border around the sides.
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Arrange the two halves on a baking pan, grease with butter, season with freshly ground black pepper and sea salt, and cook for 40 minutes.
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While the squash is baking, start preparing the green lentils with half of the leek, sliced. Add a little butter, and heavy cream, and cook on low heat for about 15 minutes.
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At the same time, cook the canned mushrooms with a little olive oil for about 7 minutes on high heat.
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Also, cut the scooped butternut flesh into pieces, and cook it in a skillet with a little butter and a teaspoon of brown sugar for about 7 minutes on low heat.
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Once the squash is cool enough to handle and you have all the stuffing ingredients ready, it’s time for the fun part – stuffing. Add everything in layers (if possible) into the scooped and baked butternut: the green lentils stew, the leek slices, the sweet butternut pieces, the corn, mushrooms, and feta cheese, and the garlic halves. Also, sprinkle with grated parmesan, Italian seasoning flakes, chili flakes, salt, and pepper, and add the tomatoes to the baking pan too.
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Finally, return to the oven for 10-15 minutes. Serve.
- Prep Time: 15
- Cook Time: 60
- Category: Main Dish, Vegetable
- Cuisine: American