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Recipe by olive magazine

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1. Heat the oven to 200C/fan 180C/gas 6. Wash the butternut squash and carefully cut it in half lengthways. Using a spoon, scoop out the seeds and fibrous centre and discard. Put the squash halves on a baking tray cut- side up, drizzle with 1 tbsp olive oil, season and roast in a hot oven for approx 35 minutes or until the flesh is tender. Remove from the oven and allow to cool slightly.
2. While the squash is cooking, simmer the lentils for about 30 minutes, until al dente, and drain. (You could use 300g pre-cooked lentils, or cook the lentils ahead of time).
3. When the squash is cool enough to handle scoop out some flesh, leaving a border of 1cm, then roughly chop the flesh and put it in a bowl. (This can be done in advance).
4. Heat 3 tbsp olive oil in a large frying pan, add the onions and garlic and cook until beginning to caramelise, about 10 minutes. Add the spices and cook for two minutes more. Add the lentils, reserved squash and 300ml of hot water and simmer for 8 minutes (until most of the water has been absorbed). Remove from the heat and stir through the feta, pine nuts, herbs and lemon juice. Season to taste with salt and pepper. (Again the filling could be made ahead of time and the squash re-heated as required).
5. Spoon the mixture equally between squash halves and cook in the oven for 10-15 minutes. Serve sprinkled with pomegranate seeds and the tahini yoghurt.

Per serving

448 kcalories, protein 18.3g, carbohydrate 42.9g, fat 23.8 g, saturated fat 6.6g, fibre 7.6g, salt 1.06 g

Latest comments and suggestions

• Poolio

  29 January 2009

  Poolio commented on this recipe

  Tahini yoghurt? Where did that come from?

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• Luis

  30 January 2009

  Luis commented on this recipe

  Simply delicious! The perfect veggie dish. I am not vegeterian myself but it was really yummy. I didn't put any yogourt tahini, pommeganate seeds and I put simply cheddar instead of feta. Still really good.

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• Philippa

  05 February 2009

  Philippa rated and commented on this recipe

  

  This was nice enough for a low fat dinner. I didn't bother with the pommegranate seeds or the yoghurt either. The next day I chopped up the leftovers and stired through some rice which was nice.

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• Liz

  08 February 2009

  Liz rated and commented on this recipe

  

  Really nice veggie dish, good flavours.

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• Jessica

  10 February 2009

  Jessica rated and commented on this recipe

  

  This was really lovely. The flavours complimented each other really well.

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• sally

  17 February 2009

  sally rated and commented on this recipe

  

  I thought this was lovely, even without the yoghurt or pomegranate seeds, lovely flavours and textures.

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• tsl1961

  30 July 2009

  tsl1961 commented on this recipe

  sounds delicious AND easy - off to make it now!

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• Kim

  03 September 2009

  Kim rated and commented on this recipe

  

  Absolutely delicious! A new favourite! I didn't have pinenuts so used sunflower seeds -worked perfectly. I also left out the tahini yoghurt & pomegranate seeds. I used Red Lentils as I couldn't find Puy. I had it as a main course, and my boyfriend had it with a meat on the side. Works perfectly either way! ENJOY!!

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• breadnbutter

  19 September 2009

  breadnbutter rated and commented on this recipe

  

  Have just made this and missed out the feta to keep the fat content down- it's delicious! Was about to use some horseradish to add flavour, but it doesn't need it. The flavours are just right to escape those added calories that condiments usually bring!

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• Alpineskiandgolf

  10 November 2009

  Alpineskiandgolf rated and commented on this recipe

  

  not good

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Ingredients

• 3 small butternut squash , about 600g each
• olive oil
• 150g Puy lentils
• 3 onions , peeled, halved and thinly sliced
• 3 garlic cloves peeled and finely chopped
• 3 tsp cumin seeds
• 3 tsp ground cumin
• 3 tsp ground cinnamon
• 1½ tsp sweet paprika
• a pinch cayenne pepper
• 225g feta cheese , crumbled
• 60g pine nuts
• 3 tbsp chopped mint
• 3 tbsp chopped flat-leaf parsley
• 1 lemon , juiced
• seeds from ½ pomegranate

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 1 hour 30 minutes

Vegetarian

Ingredients

• 3 small butternut squash , about 600g each
• olive oil
• 150g Puy lentils
• 3 onions , peeled, halved and thinly sliced
• 3 garlic cloves peeled and finely chopped
• 3 tsp cumin seeds
• 3 tsp ground cumin
• 3 tsp ground cinnamon
• 1½ tsp sweet paprika
• a pinch cayenne pepper
• 225g feta cheese , crumbled
• 60g pine nuts
• 3 tbsp chopped mint
• 3 tbsp chopped flat-leaf parsley
• 1 lemon , juiced
• seeds from ½ pomegranate

Per serving

448 kcalories, protein 18.3g, carbohydrate 42.9g, fat 23.8 g, saturated fat 6.6g, fibre 7.6g, salt 1.06 g

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