Pumpkin stuffed with herbs

Pumpkin stuffed with herbs


2 butternut squash, halved lengthwise

1 tablespoon sunflower oil

< p>1 finely chopped onion

2 finely chopped garlic cloves

200 g dried green lentils

50 g millet or white quinoa

500 ml broth

60 g kale leaves, in small pieces torn

50 g dried cranberries

1/2 tsp finely chopped sage

1/2 tsp finely chopped rosemary

1 /2 tsp finely chopped thyme

1 tsp salt

1/2 tsp ground black pepper

Juice of half a lemon

2 tbsp ground nuts or seeds


Preheat your oven to 180°C/360°F/GM4.

Place the squash face down on a baking sheet . Bake for 25-35 minutes until cooked.

In a large saucepan, heat the oil over medium-high heat, once hot add the onions. Cook the onions for 10-15 minutes until translucent. Add the garlic, cook another 5 minutes, then add the lentils, millet or quinoa, broth, kale, cranberries, herbs, salt and pepper. Cook over low to medium heat for 25 to 30 minutes until lentils are tender.

Remove the seeds and some of the pulp from the squash. You need to hollow out enough to make room for the lentils. Put the lentils in the pumpkin, add some lemon juice, sprinkle with peanuts or seeds and serve immediately.

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