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Stuffed butternut squash with mushrooms and lentils

Stuffed butternut squash with mushrooms and lentils

Enjoy this delicious plant-based combination of bottle squash, mushroom and lentils. Together with the vega feta and salted almonds, you complete all the delicious flavours.

Ingredients

1 butternut squash
1 finely chopped onion
2 cloves of garlic
½ chili pepper, thinly sliced (use a whole one if you prefer a spicier dish)
Approximately 400 – 500g mushroom mix: shiitake, chestnut mushrooms, sliced
1 large handful of spinach, roughly chopped
10 sage leaves, finely chopped
2 sprigs of rosemary, 1 finely chopped, 1 whole
2 sprigs of thyme, finely chopped
Splash of red wine vinegar
5 sun-dried tomatoes, finely chopped
1 small can of lentils (200g)
Handful of dried cranberries
½ tbsp margarine
Salt, pepper, and olive oil to taste

For garnish:
Vegan feta or vegan mozzarella
Salted almonds or walnuts

In collaboration with: Lekker Voldaan

Preparation

  • 1
    Preheat the oven to 200 degrees Celsius. Cut the pumpkin in half lengthwise and scoop out the seeds. Brush olive oil on the cut sides of the pumpkin and generously sprinkle with pepper and salt. Place the cut sides down on the baking sheet and bake the pumpkin in the oven for approximately 30 to 45 minutes until tender.

  • 2
    In the meantime, proceed with the filling. Add some olive oil to a frying pan and sauté the onion over low to medium heat until translucent. Add the chili pepper and garlic, and sauté them for about 30 seconds. Then, add the mushrooms, a sprig of rosemary, and some salt and pepper. Increase the heat and cook for the next steps.

  • 3
    After 5 minutes, add the remaining finely chopped herbs. Allow the mushrooms to cook until most of the moisture has evaporated and they turn slightly brown, which takes about 10 minutes. Once the mushrooms are nicely browned, add a splash of red wine vinegar to deglaze the pan.

  • 4
    Add the sun-dried tomatoes and spinach and sauté until the spinach has wilted. Finally, add the lentils, cranberries, and butter. Let them warm briefly until the butter is melted. Season the filling with salt and pepper. It can be quite flavorful to counterbalance the sweetness of the pumpkin.

  • 5
    Once the pumpkin is ready, hollow out the "neck" with a spoon, creating a cavity along the entire length of the pumpkin. Fill this cavity with the prepared stuffing. To complete the dish, sprinkle some salted almonds and feta over the pumpkin.

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