Butternut squash stuffed with lentils and fresh goat cheese
Roasted butternut squash filled with lentils, onions and fresh goat’s cheese.
Active time40 min
Cooking1 h
Total1 h 30 min
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Ingredients
- 1 butternut squash
- 100 g onions
- 150 g fresh goat cheese
- 600 ml water
- 25 ml olive oil
- 160 g dried green lentils
- 3 g salt
Preparation
Preheat the oven to 190 degrees Celsius. Cut a 1.2 kg squash in half and remove the seeds. Brush with 15 ml of oil and season with half the salt. Roast for 40 minutes.
1 butternut squash25 ml olive oil3 g salt- oven
- roasting dish
- knife
- pastry brush
Peel the onion before slicing it. Meanwhile, rinse the lentils and cook in the water for 25 to 30 minutes. Sauté the sliced onion in the remaining oil for 8 minutes. Drain the lentils and mix with the onion and remaining salt.
100 g onions600 ml water160 g dried green lentils- saucepan
- frying pan
- colander
- knife
Scoop out a little of the tender flesh and mix it with the lentils and small pieces of fresh goat cheese. Fill the 2 halves, bake for a further 15 minutes, then divide each half into 2 portions.
150 g fresh goat cheese- oven
- spoon
Allergens
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration