Butternut Squash Stuffed with Lentils and Spinach

  • Serves 2

  • Preparation 15 mins

  • Cooking 1 hr

Butternut Squash Stuffed with Lentils and Spinach
  • Egg-Free

  • Gluten-Free

  • Nut-Free

  • Wheat-Free


For the squash
  • 1 medium butternut squash, cut in half, seeds removed and discarded
  • 25g butter
  • Pinch of salt
  • Pinch of ground black pepper
For the stuffing
  • 2 tsp olive oil
  • 1 clove garlic, crushed
  • 1 small red onion, peeled and thinly sliced
  • 1 inch piece ginger, peeled and grated
  • ½ tsp ground cinnamon
  • ½ tsp cumin seeds
  • ½ tsp paprika
  • 50g sultanas
  • ½ x 390g can green lentils
  • 200g spinach, chopped


  1. Pre-heat the oven to 200°C/gas mark 6.
  2. Using a sharp knife, score the flesh of the squash in a criss-cross pattern, so that the heat can get to the interior. Place the squash halves, cut sides facing upwards, into an ovenproof dish, dot with the butter and season with salt and freshly ground black pepper. Roast in the oven for about 40 m
  3. Meanwhile, make the stuffing by heating the oil in a frying pan, add the garlic and red onion and cook, stirring occasionally, for about 5 mins. Add the ginger, cinnamon, cumin seeds, paprika, sultanas and green lentils and continue to cook for 10 minutes over a low heat until the flavours have comb
  4. Place equal amounts of the stuffing mixture on top of the roasted squash, then return to the oven for 10-15 minutes to allow the squash to absorb some of the juices. Serve immediately with some of the pan juices spooned over.
Nutrition per serving
  • Calories

    354 kcal

  • Fat


  • Saturates


  • Protein


  • Carbs


  • Sodium


  • Sugar


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