Mon, 2 December 2024
Ingredients
1 Medium butternut squash.
400g tin Cooked Green or brown lentils
1 onion diced
2 gloves garlic sliced
Fresh mushroom mix
100g Walnuts
2 tbsp Dijon mustard
2 tbsp Marmite
3 sprigs Fresh thyme
250g breadcrumbs (made from stale bread)
Salt and pepper
Irish rapeseed oil
Method:
Half the squash lengthways and remove the seeds, (keep the seeds for the topping). Drizzle the squash with rapeseed oil, season and roast in the oven at 180 degrees for 40 minutes or until tender.
Meanwhile heat a pan on a medium heat, add a splash of oil and then the chopped onion and garlic, season and cook for 3-4 mins until soft. Then add the chopped mushrooms and thyme, re-season and cook for another 5 minutes. Add the mustard, marmite and drained lentils
place the walnuts on a roasting tray, roast for 4-5 minutes to release the oils.
Remove the squash from the oven and with a spoon scoop out the middle to make room for the stuffing, chop up the squash flesh and add to the lentil mix. Spoon the stuffing back into the squash, top with breadcrumbs and bake until crispy. Sprinkle the walnuts over the top and serve with roast parsnips, potatoes and deepfried sprouts, delicious with cranberry sauce too !!
