I eat a lot of butternut squash. It’s a very filling, healthy vegetable that’s perfect for eating during the winter. You can dice it, boil it, mash it, or roast it, but it’s especially good cooked and served whole. When you cook it that way, it takes quite a long time, but that leaves you free to other things – like entertain your dinner guests.
This recipe combines several great ingredients to make a truly wonderful meal that’s as filling as it is tasty as it is healthy. Best of all, it’s very easy to make, and if you can wield a knife and mix up a few spices, you can defiantly make this.
Serve with a big green salad, or, if you prefer, your usual Christmas veggies. I like it with sprouts, mashed potatoes, and plenty of vegetarian stuffing and gravy!
Preparation time: 15 minutes
Cooking time: 1 hour
Number of servings: 4
- 2 ½ pound butternut squash
- 1 tablespoon olive oil
- 1 16 ounce can lentils, rinsed and drained
- 3 ounces crumbled vegetarian cheese
- 3 ounces natural Greek yogurt
- 1 large handful baby spinach leaves, chopped
- 1 red chili, deseeded and finely chopped
- Large handful fresh parsley, chopped
- Preheat your oven to 200 degrees C.
- Halve the squash lengthways, scoop out the seeds, and rub oil over the inside of the squash. Season with salt and pepper
- Place face down on a greased baking tray and cook for 45 minutes
- Meanwhile, combine the remaining ingredients in a bowl. Set aside a small amount of the parsley and chili for garnish
- Remove the squash from the oven and allow to cool for five minutes
- Scoop out a little of the flesh from each squash and then combine with the lentils and the mixed ingredients from earlier
- Split the lentil mixture between the squash and stuff it into the cavities
- Roast for a further 15 minutes, until the lentils are hot
- Serve with the parsley and a little of the chili
Recipe source – goodhousekeeping.co.uk
Picture credit – kitchenconfidante.com
More Christmas Recipes
Find more easy ideas for your Christmas with 7 or fewer ingredients here.