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Roasted squash with lentils and nuts https://www.metro.ca/userfiles/image/recipes/roti-courge-lentilles-noix-11162.jpg PT15M PT1H30M PT1H45M
Preheat the oven to 375°F.Cut the squash in two lengthwise. Use a spoon to remove the seeds (which can be kept for later use). With a brush, baste a bit of olive oil on the flesh of the squash. Place the squash, flesh side up, on a baking sheet. Bake in the oven for 60 minutes.While the squash is cooking, prepare the stuffing:In a pan on medium-high, heat 1 tablespoon of olive oil. Add the onion, celery, garlic, and cook for 4 to 5 minutes, or until the onion is translucent.Add the garlic, dried thyme, and salt. Cook for 1 to 2 minutes.Add the chopped walnuts and lentils. Mix and remove from the heat.Check if the squash is cooked: a fork should easily be able to pierce the flesh. If ready, go to the next step. If not, bake for another 10 minutes.Use a spoon to remove almost all of the flesh, leaving a 2 cm layer in the squash. Transfer the flesh to the pan with the stuffing. Use a fork to break it up and incorporate it into the stuffing.Stuff each half of the squash with the stuffing, making sure to press it down.Gently add one squash half on top of the other to form a stuffed squash. Use cooking twine to keep both halves in place.With a brush, baste the skin of the squash with a bit of oil. Season with salt and pepper.Bake in the oven for 25 to 30 minutes or until the squash is golden and soft. Set aside.While the squash is baking, prepare the sauce:In a pan on medium high, heat 1 tablespoon of oil. Add the chopped shallots and cranberries. Cook for 3 to 4 minutes. Deglaze with the cider vinegar and add the chopped sage. Add the remaining oil. Season with salt and pepper to taste.To serve, cut the squash into slices of about 2 cm. Top with the warm sauce and sage leaves (optional).Source: Loounie
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1 medium butternut squash washed 1 tablespoon (15 ml) olive oil 1 medium yellow onion chopped 2 celery chopped 1 garlic clove chopped 1 teaspoon (5 ml) dried thyme 1/2 teaspoon (2,5 ml) salt 1 cup (250 ml) Irresistibles walnuts roughly chopped 1 can (398 ml) brown lentils rinsed and drained To taste salt and pepper sauce : 1/4 cup (60 ml) olive oil 2 shallots chopped 3 tablespoon (45 ml) dried cranberries 2 tablespoon (30 ml) vinegar cider 2 sage leave chopped To taste salt and pepper
Roasted squash with lentils and nuts

Roasted squash with lentils and nuts

Rate this recipe
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4
Main course
0:15
Preparation
1:30
COOKING
1:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    medium butternut squash washed
  • 1 tablespoon
    (15 ml)
    olive oil
  • 1
    medium yellow onion chopped
  • 2
    celery chopped
  • 1
    garlic clove chopped
  • 1 teaspoon
    (5 ml)
    dried thyme
  • 1/2 teaspoon
    (2,5 ml)
    salt
  • 1 cup
    (250 ml)
    Irresistibles walnuts roughly chopped
  • 1 can
    (398 ml)
    brown lentils rinsed and drained
  • To taste
    salt and pepper

  • sauce :
  • 1/4 cup
    (60 ml)
    olive oil
  • 2
    shallots chopped
  • 3 tablespoon
    (45 ml)
    dried cranberries
  • 2 tablespoon
    (30 ml)
    vinegar cider
  • 2
    sage leave chopped
  • To taste
    salt and pepper
Imprimer ma sélection

Preparation

Preheat the oven to 375°F.

Cut the squash in two lengthwise. Use a spoon to remove the seeds (which can be kept for later use). With a brush, baste a bit of olive oil on the flesh of the squash. Place the squash, flesh side up, on a baking sheet. Bake in the oven for 60 minutes.

While the squash is cooking, prepare the stuffing:

In a pan on medium-high, heat 1 tablespoon of olive oil. Add the onion, celery, garlic, and cook for 4 to 5 minutes, or until the onion is translucent.

Add the garlic, dried thyme, and salt. Cook for 1 to 2 minutes.

Add the chopped walnuts and lentils. Mix and remove from the heat.

Check if the squash is cooked: a fork should easily be able to pierce the flesh. If ready, go to the next step. If not, bake for another 10 minutes.

Use a spoon to remove almost all of the flesh, leaving a 2 cm layer in the squash. Transfer the flesh to the pan with the stuffing. Use a fork to break it up and incorporate it into the stuffing.

Stuff each half of the squash with the stuffing, making sure to press it down.

Gently add one squash half on top of the other to form a stuffed squash. Use cooking twine to keep both halves in place.

With a brush, baste the skin of the squash with a bit of oil. Season with salt and pepper.

Bake in the oven for 25 to 30 minutes or until the squash is golden and soft. Set aside.

While the squash is baking, prepare the sauce:

In a pan on medium high, heat 1 tablespoon of oil. Add the chopped shallots and cranberries. Cook for 3 to 4 minutes. Deglaze with the cider vinegar and add the chopped sage. Add the remaining oil. Season with salt and pepper to taste.

To serve, cut the squash into slices of about 2 cm. Top with the warm sauce and sage leaves (optional).

Source: Loounie

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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