Roasted Squash stuffed with Puy lentils, roasted veggies and Tahini
A delicious way to get lots of veggies into your diet, perfect for a midweek meal.
Suitable for dairy-free, gluten-free, vegans and vegetarians
- 1 x pouch of Merchant Gourmet Simply Cooked Puy Lentils
- 1 medium squash/pumpkin
- Olive oil
- 1 medium onion
- 1 leek
- 50g Brussels sprouts, shredded
- 1 tsp garlic powder
- 1 tsp cumin powder
- 1/4 cup cranberries
- 1 tbsp tomato puree
- 1/4 cup of water
- 1 tbsp tahini
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1.Preheat your oven to 180 degrees. Wash your squash/pumpkin thoroughly, before slicing in two. Using a spoon, scoop out all of the seeds before rubbing the squash with olive oil and a sprinkle of salt. Place on a baking sheet and bake in the oven for 35-40 minutes (the time required is very much dependant on the size of squash you will be using).
2.Meanwhile, in a medium pan, heat 1 tsp of olive oil (don’t get the pan too wet) before adding in all of the dry spices. Slice onion finely and place in the pan with the spices for 5-8
minutes until fully browned.
3.Chop leeks and sprouts finely before adding to the pan with 1/4 cup water. Stir well and allow to cook down. Once all vegetables are soft, add in the pack of
merchant gourmet lentils and the tomato puree as well as extra water if required. Season with salt and cook for another 5-10 minutes.
4.Once squash/pumpkin is ready, remove from the oven, fill the base with 1 tbsp tahini and stuff full with lentil mixture.
5.To serve, finish the dish with finely chopped dried cranberries. Enjoy!
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