Butternut squash stuffed with lentils and pumpkin seeds

Ingredients

For 1 serving

• Butternut squash350 g
• Cooked lentils150 g
• Red onion50 g
• Spinach60 g
• Pumpkin seeds10 g
• Extra virgin olive oil2 teaspoons
• Paprika1 teaspoon
• Cumin1 pinch
• Saltto taste

In season: September – December

Method

1. Preheat the oven to 200 °C (conventional). Wash the butternut squash, halve it lengthways and scoop out the seeds and strings with a spoon. Rub it with half the oil, salt it and put it cut side up on a tray lined with baking paper.
2. Roast for 35 minutes, until the flesh is tender and easily pierced with a fork.
3. Meanwhile peel and chop the red onion and wash the spinach. Heat the remaining oil in a frying pan over medium heat with the onion, paprika and cumin and cook for 4 minutes, until the onion is soft; add the drained cooked lentils and the spinach and cook for 3 minutes, until the spinach wilts. Season with salt.
4. Scoop out a little of the squash flesh, leaving a rim about 1 cm thick, mash it and mix it into the filling.
5. Fill the squash, scatter with the pumpkin seeds and return to the oven at 200 °C for 8 minutes, until the seeds are toasted.