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Recipe: provencal stuffed squash

autumn
Free from
gluten free
halloween
main
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Puy lentils are always a handy staple to bulk out any meal. They keep their shape and are the perfect base for so many dishes – like this provençal-style lentil filling. The salty anchovies and capers, tasty tapenade and fresh chives make this an excellent side dish too.

Tips:

  • Experiment with different types of squash and/or lentils to achieve a slightly different flavour or texture. You can even top with different herbs.
  • Be brave and try using different Autumn vegetables with this dish – like sweet potatoes or marrow.

If you liked this recipe, try this pickled pear, lentil and walnut salad.

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Preparation Time30 MINUTES

Cooking Time45 MINUTES

Resting Time MINUTES

Serves2

LevelEasy


ingredients

2 small squash (harlequin and gem squash work well)

2-3 tbsp olive oil

Salt

200g (1 cup) lentils

4 anchovies

1 shallot, finely chopped

1 clove of garlic

2-3 tbsp capers

1 tbsp tapenade

Handful of chives, finely chopped

1

Preheat the oven to 200°C/390°F

2

Cut the squash in half, deseed and place on a baking tray. Drizzle with a little olive oil and sprinkle with salt. Roast until tender for around 30 – 45 minutes, depending on the size.

3

Meanwhile make the filling. Cook the lentils as specified on the packet and drain when cooked.

4

Fry the shallot, garlic and anchovies gently until they soften. Add the drained lentils and mix together with tapenade and capers. Taste for seasoning.

5

Remove the squash from the oven and fill with lentils.

6

Sprinkle with chives and drizzle with a little olive oil to serve.

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Preparation Time30 MINUTES

Cooking Time45 MINUTES

Resting Time MINUTES

Serves2

LevelEasy


ingredients

2 small squash (harlequin and gem squash work well)

2-3 tbsp olive oil

Salt

200g (1 cup) lentils

4 anchovies

1 shallot, finely chopped

1 clove of garlic

2-3 tbsp capers

1 tbsp tapenade

Handful of chives, finely chopped

1

Preheat the oven to 200°C/390°F

2

Cut the squash in half, deseed and place on a baking tray. Drizzle with a little olive oil and sprinkle with salt. Roast until tender for around 30 – 45 minutes, depending on the size.

3

Meanwhile make the filling. Cook the lentils as specified on the packet and drain when cooked.

4

Fry the shallot, garlic and anchovies gently until they soften. Add the drained lentils and mix together with tapenade and capers. Taste for seasoning.

5

Remove the squash from the oven and fill with lentils.

6

Sprinkle with chives and drizzle with a little olive oil to serve.

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Puy lentils are always a handy staple to bulk out any meal. They keep their shape and are the perfect base for so many dishes – like this provençal-style lentil filling. The salty anchovies and capers, tasty tapenade and fresh chives make this an excellent side dish too.

Tips:

  • Experiment with different types of squash and/or lentils to achieve a slightly different flavour or texture. You can even top with different herbs.
  • Be brave and try using different Autumn vegetables with this dish – like sweet potatoes or marrow.

If you liked this recipe, try this pickled pear, lentil and walnut salad.

1

Preheat the oven to 200°C/390°F

2

Cut the squash in half, deseed and place on a baking tray. Drizzle with a little olive oil and sprinkle with salt. Roast until tender for around 30 – 45 minutes, depending on the size.

3

Meanwhile make the filling. Cook the lentils as specified on the packet and drain when cooked.

4

Fry the shallot, garlic and anchovies gently until they soften. Add the drained lentils and mix together with tapenade and capers. Taste for seasoning.

5

Remove the squash from the oven and fill with lentils.

6

Sprinkle with chives and drizzle with a little olive oil to serve.

SHOW MORE
SHOW LESS
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WRITTEN BY:
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Profile Photo
WRITTEN BY:
Rachel Khoo

Rachel is Khoollect’s Editor-in-Chief and the mastermind behind this whole adventure. In between f...

READ MORE BY Rachel Khoo

You decide

Your dream holiday destination

View Results

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Profile Photo
WRITTEN BY:
Rachel Khoo

Rachel is Khoollect’s Editor-in-Chief and the mastermind behind this whole adventure. In between f...

READ MORE BY Rachel Khoo

You decide

Your dream holiday destination

View Results

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