Description
A wholesome and flavorful vegetarian dish featuring roasted butternut squash halves stuffed with spiced orange lentils, topped with crunchy walnuts, creamy feta cheese, and fresh thyme. Perfect for a cozy autumn meal.
Ingredients
Scale
Butternut Squash
- 1 butternut squash, halved and seeds removed
- Olive oil, for drizzling
- Salt and pepper, to taste
Spiced Lentils
- 150 grams orange lentils
- 500 ml vegetable stock
- 2 tablespoons ground dried ginger
- 1 teaspoon ground dried curcuma (turmeric)
- Salt and pepper, to taste
Toppings
- 80 grams feta cheese, crumbled
- 6 sprigs fresh thyme, leaves picked
- Handful of walnuts
Instructions
- Prepare butternut squash: Preheat the oven to 180°C (350°F). Place the halved butternut squash cut side up on a baking tray. Drizzle olive oil over the squash and season generously with salt and pepper. Roast for about 60 minutes, or until the flesh is tender when pierced with a fork.
- Cook spiced lentils: While the squash roasts, rinse the orange lentils and cook them according to the package instructions using the 500 ml vegetable stock. Once cooked and drained, stir in the ground dried ginger and curcuma. Season with salt and pepper to taste, mixing well to infuse the spices.
- Assemble and serve: Remove the roasted butternut squash from the oven and transfer to serving plates. Spoon the spiced lentils evenly into the cavities of each squash half. Scatter the walnuts over the lentils, crumble feta cheese on top, and finish by sprinkling fresh thyme leaves. Serve immediately while warm.
Notes
- Orange lentils cook quickly and do not require soaking, making them perfect for faster prep.
- You can substitute walnuts with pecans or pumpkin seeds for a different crunch.
- For added sweetness, drizzle a little honey or maple syrup over the finished dish.
- This recipe is vegetarian and can be made vegan by omitting the feta or using a plant-based cheese alternative.
- Leftovers can be refrigerated and gently reheated in the oven or microwave.
Nutrition
- Serving Size: 1 stuffed butternut half
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 18 g
- Cholesterol: 20 mg
