Stuffed Butternut Squash
1 H 30 MINS
- 1 Knorr Vegetable Stock Pot
- 1 large butternut squash, halved lengthways and deseeded
- 200 g red lentils, rinsed and drained
- 100 g walnuts, roasted and roughly chopped
- 100 g cashews, roasted and roughly chopped
- 1 red onion, diced
- 1 clove of garlic, crushed
- 6 sprigs of parsley, leaves picked and chopped
- 4 sprigs of thyme, leaves picked and chopped
- 6 basil leaves, sliced
- 250 mL water
- 2 tbsp olive oil
- Butchers twine for tying the squash
Preheat the oven to 200°C.
Halve your butternut squash lengthways, remove the seeds and brush with 1 tbsp of oil. Roast in the oven for 45 minutes.
Once roasted, scoop out the cooked flesh from the neck of the squash with a large spoon, leaving a 2cm border around the edge, so that the entire squash is hollowed out. Reserve the spooned out flesh for the filling and set your hollowed squash halves aside.
Heat the remaining oil in a pan and soften the onion and garlic with the butternut squash filling, then add in the lentils and fry for 2 minutes.
Pour in the water and add the Knorr Vegetable Stock Pot then stir to combine, allowing the Stock Pot to melt into the filling. Bring to a simmer and cook until the lentils are al dente and saucy. If your mixture looks a little dry, simply add some more water and allow the lentils to absorb some of it.
Add the roasted nuts and fresh herbs, then spoon this into your hollowed out squash halves. Sandwich your filled halves together and secure them with butcher’s twine, then roast in the oven for 45 minutes.
Slice into thick rounds and serve alongside roasted vegetables of your choice.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||635.656 kcal|
|Protein (g)||22.804 g|
|Sugar (g)||10.976 g|
|Fat (g)||27.997 g|
|Fibre (g)||14.003 g|
Want to receive recipes, tips & tricks on how to eat sustainable?
Tell us your cooking preferences and we'll do the rest.