Butternut Squash with Lentils Mushroom and Pomegranate
Posted On November 16, 2020
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Butternut Squash with Lentils Mushroom and pomegranate
Equipment
- Baking sheet, Oven, Parchment paper, Frying pan
Ingredients
- 1 Butternut Squash
- 1½ olive oil
- 100 gram green lentils (cooked)
- fresh sage or dry
- ½ pomegranate
- 1 clove of garlic (chopped)
- 150 gram mushrooms (can be any kind)
- 60 gram hummus (natural)
Instructions
- Preheat oven to 350 F / 180 C. Half the butternut squash horizontal. Use a spoon to remove the seeds and stringy inner knot. Sprinkle with a ½ tbsp of olive oil, pepper and salt to taste. Roast in the oven for 40 minutes. Check if it is soft or needs another couple minutes.
- In the mean time boil the lentils in water with a sprig of sage. Drain and cool to room temperature and mix in the hummus.
- Chop the garlic, sage and mushrooms. Heat the rest of the olive oil in the frying pan and fry everything for approximately for 4 minutes on high. Add salt and pepper to taste.
- Fill the butternut squash halves with the lentils and divide the mushroom mixture on top.Serve with a fresh salad or vegetables or meat.
2 Comments
Great combinations of some of my favourite things! Also great for my vegetarian daughter!
Thank you Tracey, Try also the Mashed potatoes with rutabaga!