Stuffed butternut squash

Total time: 1hr 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 284 Kcal, 7g Protein, 44g Carbohydrates, 10g Fat


  • Squash
  • 2 squash (e.g. butternut, each approx. 800 g), halved lengthwise, flesh scored with a criss-cross pattern
  • 2 tbsp olive oil
  • 1 garlic clove, pressed
  • 0.75 tsp salt
  • Bake
  • 0.5 tbsp Dukkah (spice mix)
  • Filling
  • 50 g beluga lentils (beluga)
  • 3 dl water, boiling
  • 1 garlic clove, pressed
  • 1 tbsp olive oil
  • 1 onions, finely chopped
  • 1.5 tbsp Dukkah (spice mix)
  • 1 fennel (approx. 300 g), diced
  • 1 apples, diced
  • 2 tbsp hazelnuts, roughly chopped
  • 0.5 tsp salt
  • a little pepper
  • 2 tbsp flat-leaf parsley, finely chopped
  • To serve,
  • a little Dukkah (spice mix)
  • 2 tbsp flat-leaf parsley, torn into pieces

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  • Squash

    Place the squash on an oven tray lined with baking paper. Combine the oil with the garlic and salt and brush over the flesh of the squash.
  • Bake

    Approx. 1 hr. in the centre of an oven preheated to 200°C. Remove and pour away the resulting liquid. Scatter the dukkah over the squashes.
  • Filling

    Cook the lentils, uncovered, in the water for approx. 20 mins. until almost soft, drain. Heat the oil in a frying pan. Briefly sauté the onion, garlic and dukkah. Add the lentils, fennel and apple and cook briefly. Stir in the nuts and parsley, season.
  • To serve,

    stuff the squashes with the filling and scatter the parsley and dukkah on top.
  • Tip:

    For extra fruitiness: scatter with pomegranate seeds.

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