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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
Squash
  • 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
Bake
  • 0.5 tbsp Dukkah (spice mix)
Filling
  • 50 g beluga lentils (beluga)
  • 3 dl water, boiling
  • 1 garlic clove, pressed
  • 1 tbsp olive oil
  • 1 onions, finely chopped
  • 1.5 tbsp Dukkah (spice mix)
  • 1 fennel (approx. 300 g), diced
  • 1 apple, diced
  • 2 tbsp hazelnuts, roughly chopped
  • 0.5 tsp salt
  • a little pepper
  • 2 tbsp flat-leaf parsley, finely chopped
To serve,
  • a little Dukkah (spice mix)
  • 2 tbsp flat-leaf parsley, torn into pieces
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And that's how it's done
And that's how it's done
Squash
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.
Bake
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.
Filling
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.