Roasted, stuffed butternut squash

For me, the best way to cook and enjoy butternut squash is to roast it. The glistening soft orange flesh with golden roasted edges is perfection. But of course, the task of peeling the crocodile-like tough skin is quite time-consuming. This recipe came to me as a result of laziness. I chopped a small butternut squash in half, scooped out the seeds and popped it in a hot oven. 40 minutes later voila, delicious roasted butternut squash, with no peeling!

When cut in half butternut squash becomes the perfect carrier to stuff different flavours. What could be better on a cold, dark, winter night than butternut squash stuffed with puy lentils? I do love this time of year!


Serves 4

  • 2 small butternut squash
  • 200g puy lentils
  • 600ml vegetable stock
  • 1/2 red onion
  • 1 courgette
  • 2 cloves of garlic
  • 1 tin of chopped tomatoes
  • 6 tsp olive oil
  • 3 tsp dried oregano
  • 1 tsp fennel seeds
  • 1 tsp balsamic vinegar
  • 1/2 tsp coconut nectar

Preheat an oven to 180˚C. Prepare the vegetables, by finely chopping the onion, courgette and garlic. Cut the butternut squash in half and scoop out the seeds. Place the butternut squash into a large roasting tin with 4 tsp of olive oil, the fennel seeds and 1 tsp of oregano. Place into an oven and cook for 45 minutes.

In a large saucepan heat 2 tsp of olive oil, add the courgette, onion and garlic. Cook for 8-10 minutes, until softened. Add the chopped tomatoes, oregano, balsamic vinegar and coconut nectar. Cook on a medium heat for 10 minutes, once the tomato sauce has thickened add the lentils and coat in the vegetable mix. Add the vegetable stock and turn the heat down to a slow simmer. Cook for 20-25 minutes. Once cooked, leave in the saucepan until needed.

After 45 minutes of roasting, remove the butternut squash from the oven. Pile the lentil mix into the hollow and on top of the butternut squash. Place back in the oven for 10 minutes until everything is warm and bubbling.

Serve with a rocket salad.

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