This Autumnal dish is slightly spicy, super filling and simple to make.
FOR THE SQUASH
- 1 medium 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 red onion, thinly sliced
- 1inch ginger, peeled and grated
- Half tsp ground cinnamon
- Half tsp cumin seeds
- Half tsp paprika
- 50g sultanas
- 190g green lentils
- 200g chopped spinach
- 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 minutes until cooked.
- Preheat the oven to 200C/gas mark 6.
- 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 minutes.
- Add the ginger, cinnamon, cumin seeds, paprika, sultanas and green lentils. Continue to cook for 10 minutes over a low heat until the flavours have combined, stirring frequently to avoid sticking.
- Add the spinach and cook for 3 to 4 minutes or until the spinach has softened.
- Place equal amounts of the stuffing mixture on top of each of the roasted squash halves, then return to the oven for 10 to 15 minutes to allow the squash to absorb some of the flavours.
- Serve immediately with any remaining juices from the stuffing pan spooned over.