I often make recipes with whatever is left in my fridge and whatever I pulled from the garden, I guess everyone does, so here’s one of mine. For 3 to 4 people, depending on the size of the squash ofc. The squash I used is a cute small butternut squash I harvested a few weeks ago. It was too gorgeous to just make soup out of it, so here we go:
- 1 butternut squash, washed, halved lengthwise and pitted
- 1 leek, washed and cut
- 1 big onion, peeled and cut into strips
- 90 grams of dried green lentils
- 1 tbsp of tamari (glutenfree soy sauce)
- 1/2 block of tofu
- herbes de provence
- olive oil
Slowly bake the onions until glazed, then add the leek.
While you are waiting, hollow out the butternut squash until you’ve got about 2 cm of thickness left, keep the scrapings and add them to the onions & leek.
Add the green lentils + enough water to allow them to swell up (= not a lot).
Heat your oven to 200°C. Add a generous amount of herbes de provence to some oil and brush the squash. Put the squash in the oven (skinside down) for the time it takes for the lentils to soften.
Add the leftover oil with herbs in the lentil mixture. Crumble in the tofu, add the tamari and let it simmer until the lentils are almost cooked.
Take the squash out of the oven, fill them with the lentil mixture, and put them back in the oven for 1 hour at 180°C.
Serve it with whatever you fancy, I would serve it with whole grain rice.
On a sidenote, I didn’t take a picture because the slice of stuffed squash was way too yummy to take time for pictures…