Monday, 21 May 2012

lentil and couscous stuffed butternut squash

Meatless Monday, and butternut squash is one of the few vegetables still in season as we wait for the poly tunnel to start producing lots.  So cut butternut squash in half and scooped out the seeds.  Slash the flesh a little and season, drizzle on olive oil and roast for about 40 minutes.  Meanwhile, boil Puy lentils for 20 minutes until soft, chop and sautee onion, leek, garlic and mushrooms in olive oil.  Pour boiling water on couscous and leave to stand for at least 5 minutes to soak up all the water.  Mix drained lentils, couscous and softened vegetables and season well - you could also add olive oil, or a beaten egg.  Spoon into soft butternut squash and top with grated parmesan.  Back in the oven for 10 minutes.  It was very tasty, but needs the seasoning. A nice fresh salad to go with would be nice. Victim announced the presentation "challenging" but the dinner very tasty - particularly after adding chili ketchup - and scoffed the lot.  Bonus, lots of lentil mixture left to put in the fridge for salad tomorrow lunchtime.

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