Recipe: provencal stuffed squash
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
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.
Preheat the oven to 200°C/390°F
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.
Meanwhile make the filling. Cook the lentils as specified on the packet and drain when cooked.
Fry the shallot, garlic and anchovies gently until they soften. Add the drained lentils and mix together with tapenade and capers. Taste for seasoning.
Remove the squash from the oven and fill with lentils.
Sprinkle with chives and drizzle with a little olive oil to serve.
Preheat the oven to 200°C/390°F
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.
Meanwhile make the filling. Cook the lentils as specified on the packet and drain when cooked.
Fry the shallot, garlic and anchovies gently until they soften. Add the drained lentils and mix together with tapenade and capers. Taste for seasoning.
Remove the squash from the oven and fill with lentils.
Sprinkle with chives and drizzle with a little olive oil to serve.
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.
Preheat the oven to 200°C/390°F
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.
Meanwhile make the filling. Cook the lentils as specified on the packet and drain when cooked.
Fry the shallot, garlic and anchovies gently until they soften. Add the drained lentils and mix together with tapenade and capers. Taste for seasoning.
Remove the squash from the oven and fill with lentils.
Sprinkle with chives and drizzle with a little olive oil to serve.
Made this today…sensational! thank you