Stuffed Butternut Squash
145 g 2 (-91%1)
80 Min.
CHF 3.00
The bright orange flesh of butternut squash is great to brighten up a grey day, and makes the perfect base for a rich stuffing of lentils, parsley roots, apple and almonds.
Ingredients for 4 servings
| Squash | |
| 2 | butternut squashes |
| 2 tablespoons | olive oil |
| 2 | garlic cloves, crushed |
| Salt | |
| Stuffing | |
| 1 tablespoon | olive oil |
| 2 | garlic cloves |
| 2 | onions |
| 75g | lentils |
| 200g | parsley root |
| 1 | apple |
| 30g | almonds |
| Salt & Pfepper |
Instructions
1. Cut the pumpkins in half and place on a baking tray lined with baking paper. Brush the pumpkin flesh with oil and salt and spread the crushed garlic on top.
2. Bake for approx. 50 minutes in the middle of an oven, pre-heated to 200 °C.
3. In the meantime, simmer the lentils in water for approx. 20 minutes until just tender, drain. Heat the oil in a frying pan. Chope then sauté the onion, garlic and parsley root. Briefly steam the lentils, apple and almonds and season.
4. Fill the pumpkins with the stuffing mix, and bake for another 10 minutes.
- in comparison to the average conventional meal: https://eaternity.org/meals/