Roasted Butternut Stuffed with Wild Mushroom Lentils
This makes a great vegan centrepiece at any feast. The earthy flavour of the mushrooms works wonders with the sweetness of the squash, and the added dash of truffle oil makes it extra special.
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Here's how you do it
Preheat the oven to 180℃. Cut the butternut squash in half lengthways, scoop out the seeds. Drizzle the squash with olive oil and season with salt and pepper. Place in a roasting tin and bake for 15 minutes.
Put the lentils in a large pan and cover with water, adding the stock powder. Bring to the boil and simmer for 15 minutes, until tender. Drain.
Fry the onion, celery and carrot in olive oil for 15 minutes, until soft and sweet. Add the mushrooms, garlic and thyme. Cook for a further 10 minutes to soften the mushrooms.
Take the squash out of the oven after 15 minutes cooking and scoop out some of the flesh with a spoon - be careful not to damage the skin of the squash.
Add the butternut flesh to the wild mushroom mixture, along with the cooked lentils. Cook for 10 minutes on a low heat, to draw out the moisture of the squash and to let the flavours combine. Season with salt and pepper, and add a dash of truffle oil.
Stuff the lentil mixture back into one half of the squash, place the other half on top then use string to tie them both together.
Place the squash back in to the roasting tin, return to the oven and roast for a further 10 minutes. Carve at the table to serve.