Mushroom & Lentil Stuffed Butternut Squash

• Produce

  • 1 Butternut squash
  • 5 cloves Garlic
  • 12 oz Mushrooms
  • 1 Onion, large
  • 1/2 cup Red lentils, dry
  • 1 tbsp Thyme, fresh

• Baking & Spices

  • 1 Salt & pepper

• Nuts & Seeds

  • 1/2 cup Walnuts

• Deli

  • 1/2 lb 8 slices of the sandwich sort

• Liquids

  • 1/2 cup Water

Found on win-winfood.com

Description

Ingredients

• 1 butternut squash (ca 2.5 pounds = 1.135 kg)
• ½ pound (8 slices of the sandwich sort) whole grain bread (use gluten-free if needed)
• 1 large onion
• 5 cloves garlic
• 12-14 ounces (350-400 g) mushrooms, cleaned and peeled
• 1 tablespoon fresh thyme leaves (or 2 teaspoons dried)
• ½ cup (100 g) red lentils, dry
• ½ cup (120 ml) water
• ½ cup (60 g) walnuts (substitute your favorite seeds for a nut-free option)
• salt & pepper to taste (I used about ¾ teaspoon salt and ½ teaspoon pepper)

Directions

• Preheat the oven to 350 and line a cookie sheet with parchment paper.
• Wash, halve and seed the butternut squash and place it on the sheet (cut side up).
• Roast until soft and lightly golden on top (about 45 minutes but it depends on the size of the squash).
• In the meantime, finely chop the onion, garlic, and mushrooms and transfer to a non-stick pan (or use regular plus a little oil or water) along with the thyme.
• Fry over medium heat until all water is evaporated and the onion becomes fragrant.
• Add the lentils and water to the pan and cook until soft (about 15 minutes).
• Set aside.
• Once the squash is cooked, scoop out most of the flesh (leave a little bit in there to support the shape of the squash) and add it to the stuffing mixture.
• Finely cube the bread and roughly chop the walnuts and also mix them into the filling. Season with salt and pepper to taste.
• Spoon the stuffing into the squash halves and put back into the hot oven.
• Roast for a few more minutes (or broil if youd like a crispy topping) and serve.