Butternut squash stuffed with lentils and feta
Roasted butternut squash filled with green lentils, onion and feta.
Active time40 min
Cooking1 h
Total1 h 30 min
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Ingredients
- 1 butternut squash
- 100 g onions
- 150 g feta
- 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
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
Scoop out a little of the soft flesh and mix it with the lentils and crumbled feta. Fill both halves, cook for a further 15 minutes and divide each half into two portions.
150 g feta- 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