Description
This Stuffed Butternut with Autumn Spice Lentils and Feta is a warming, wholesome dish perfect for cozy fall evenings. Roasted butternut squash halves are filled with flavorful orange lentils spiced with ginger and curcuma, then topped with crunchy walnuts, tangy feta cheese, and fresh thyme for a delicious vegetarian meal that’s both nutritious and comforting.
Ingredients
Scale
Butternut Base
- 1 butternut squash, halved and seeds removed
- Olive oil, for drizzling
- Salt and pepper, to taste
Lentil Filling
- 150 g orange lentils
- 500 ml vegetable stock
- 2 tablespoons ground dried ginger
- 1 teaspoon ground dried curcuma (turmeric)
- Salt and pepper, to taste
Toppings
- 80 g feta cheese, crumbled
- Handful of walnuts
- 6 sprigs fresh thyme, leaves stripped and sprinkled
Instructions
- Prepare and Roast Butternut: Preheat your oven to 180ºC (350ºF). Place the two butternut squash halves cut-side up on a baking tray. Drizzle generously with olive oil and season with salt and pepper. Roast in the oven for about 1 hour or until the flesh is tender and easily pierced with a fork.
- Cook Lentils: While the butternut roasts, rinse the orange lentils and cook them according to packet instructions in the vegetable stock. Once cooked, drain any excess liquid. Stir in the ground dried ginger and curcuma, then season with salt and pepper to taste, mixing well to combine the flavors.
- Assemble the Stuffed Butternut: When the butternut halves are tender, remove them from the oven and place them on serving plates. Spoon the spiced lentils generously into the roasted squash cavities. Scatter walnuts over the lentils for added crunch, crumble feta cheese on top, and finish with fresh thyme leaves sprinkled over for an aromatic touch. Serve warm immediately.
Notes
- To save time, you can prepare the lentils and spices while the butternut roasts.
- Substitute feta with goat cheese for a creamier texture if preferred.
- Walnuts can be toasted lightly for extra flavor before adding.
- For a vegan option, omit the feta or replace with a plant-based cheese.
- Adjust spices according to your taste; adding cinnamon or smoked paprika could complement the autumnal flavors.
Nutrition
- Serving Size: 1 half stuffed butternut squash
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 12 g
- Protein: 18 g
- Cholesterol: 25 mg
