Butternut Squash Stuffed with Lentils and Spinach

Butternut squash is rich in beta-carotene, which helps to maintain healthy skin.

This recipe is egg free This recipe is gluten free This recipe is wheat free Nut free
Preparation notes

Preparation: 15 mins
Cooking: 60 mins 


For the squash:
1 medium butternut squash, cut in half, seeds removed and discarded
25g butter
Pinch of salt
Pinch of ground black pepper

For the stuffing:
2 tsp olive oil
1 clove garlic, crushed
1 small red onion, thinly sliced
1 inch piece ginger, peeled and grated
½ tsp ground cinnamon
½ tsp cumin seeds
½ tsp paprika
50g sultanas
½ x 390g can green lentils in water
200g spinach, chopped

1. Preheat the oven to 200°C / gas mark 6.

2. Using a sharp knife, score the flesh of the squash in a criss-cross pattern, so that the heat can get to the interior. Place the squash halves, cut sides facing upwards, into an ovenproof dish, dot with the butter and season with salt and freshly ground black pepper. Roast in the oven for about 40 minutes until cooked.

3. Meanwhile, make the stuffing by heating the oil in a frying pan, add the garlic and red onion and cook, stirring occasionally, for about 5 minutes.

4. Add the ginger, cinnamon, cumin seeds, paprika, sultanas and green lentils. Continue to cook for 10 minutes over a low heat until the flavours have combined, stirring frequently to avoid sticking.

5. Add the spinach and cook for 3 to 4 minutes or until the spinach has softened.

6. Place equal amounts of the stuffing mixture on top of each of the roasted squash halves, then return to the oven for 10 to 15 minutes to allow the squash to absorb some of the flavours. Serve immediately with any remaining juices from the stuffing pan spooned over.

© The Vegetarian Society

Butternut Squash Stuffed with Lentils and Spinach

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