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Stuffed butternut squash
45 m active | 1 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 284
  • Fat about 10g
  • Carbohydrates about 44g
  • Protein about 7g
This is needed
This is needed for 4 people
  • 2 squash (e.g. butternut, each approx. 800 g), halved lengthwise, flesh scored with a criss-cross pattern
  • 2 tbsp olive oil
  • 1 garlic clove, pressed
  • 0.75 tsp salt
  • 0.5 tbsp Dukkah (spice mix)
  • 3 dl water, boiling
  • 50 g beluga lentils (beluga)
  • 1 tbsp olive oil
  • 1.5 tbsp Dukkah (spice mix)
  • 1 onions, finely chopped
  • 1 garlic clove, pressed
  • 1 fennel (approx. 300 g), diced
  • 2 tbsp hazelnuts, roughly chopped
  • 1 apple, diced
  • 2 tbsp flat-leaf parsley, finely chopped
  • 0.5 tsp salt
  • a little pepper
To serve,
  • 2 tbsp flat-leaf parsley, torn into pieces
  • a little Dukkah (spice mix)
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And that's how it's done
And that's how it's done
Place the squash on an oven tray lined with baking paper. Combine the oil with the garlic and salt and brush over the flesh of the squash.
Approx. 1 hr. in the centre of an oven preheated to 200°C. Remove and pour away the resulting liquid. Scatter the dukkah over the squashes.
Cook the lentils, uncovered, in the water for approx. 20 mins. until almost soft, drain. Heat the oil in a frying pan. Briefly sauté the onion, garlic and dukkah. Add the lentils, fennel and apple and cook briefly. Stir in the nuts and parsley, season.
To serve,
stuff the squashes with the filling and scatter the parsley and dukkah on top.