The stuffed butternut squash is a real autumn soul food for me. I still remember my first encounter with this dish. It was at a small farmers market, where an older lady offered her home-grown butternut squash with a hearty lentil filling. The aroma was intoxicating and the taste simply amazing. Since then, I have refined the recipe again and again and adapted it to my preferences. The butternut squash itself is the basis of this dish. Its slightly sweet, nutty taste harmonizes wonderfully with the hearty lentils and sweet raisins. The olive oil not only serves as a flavor carrier, but also ensures that the squash becomes nice and soft in the oven. The onions and garlic form the aromatic foundation of the filling. The celeriac brings an earthy note and a pleasant texture into play. The Beluga lentils, also known as "black lentils", are ideal because they retain their shape when cooked and do not fall apart. The raisins provide a sweet surprise and a nice contrast to the savory flavors. When preparing in the Thermomix®, it is important not to chop the onions and garlic too finely, otherwise they may burn. The cooking time of the lentils may vary depending on the variety. It is therefore advisable to keep an eye on them during cooking and add a little more liquid if necessary. Hollowing out the squash requires a little tact. Be careful not to damage the peel. The scooped-out squash flesh should not be pureed too finely so that the filling still has some bite. This recipe can be varied wonderfully. For a vegetarian option, you can use poultry stock instead of vegetable broth. If you like it a little spicier, you can add a pinch of chili flakes to the filling. Instead of raisins, dried cranberries or apricots can also be used. Other types of lentils, such as yellow lentils, also work well, but change the texture. To serve, the stuffed squash can be cut into slices and served with a fresh salad or a creamy dip. A dollop of vegan yogurt or herb curd goes perfectly with it. If you like it a little heartier, you can sprinkle the squash with roasted nuts or seeds. The stuffed butternut squash can be prepared well in advance. The filling can be prepared the day before and stored in the refrigerator. The squash can also be pre-baked and hollowed out. Before serving, the squash only needs to be filled and briefly heated in the oven. Leftovers can be stored in the refrigerator and reheated the next day.

Stuffed Butternut Squash

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Description

Ingredients (10 ingredients)

Preparation (8 steps)

Preheat oven and prepare squash

Chop onions and garlic

Sauté vegetables

Chop and add celeriac

Cook lentils and raisins

Prepare and mix squash flesh

Season filling

Fill and serve squash

Finished cooking? Great! 🎉

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