• 1 grande courge musquée ou deux petites courges musquées
  • 2 cc huile
  • 1/4 tsp sel
  • a feature obtained from poivre noir
  • Preparation

  • Cut the butternut squash in half. Remove the seed box, then baste, brush with oil and sprinkle with salt and pepper.
  • Bake at 450°F for 45 to 50 minutes or until center is cooked through.
  • Meanwhile, prepare your lens filling. Heat a pan over medium-high heat, add the oil, then add your fennel seeds and herbs, sage, thyme, rosemary and mix everything.
  • Add the onion and garlic and mix and fry until the onion is golden brown.
  • < li id="wprm-recipe-34608-step-0-4" class="wprm-recipe-instruction" style="list-style-type: decimal;">< div class="wprm-recipe-instruction-text " style=" margin-bottom: 5px" ;="">Add lentils, salt, onion powder, black pepper and mix, then add apples, pecans, mix and cook 2-3 minutes cook, or until mixture is heated through. Taste and adjust taste.

  • Remove the butternut squash from the Oven. Scoop out the center portion of the butternut squash, leaving about a half inch inside the squash.
  • Crush the removed butternut squash and lightly mix with the lentils. You don’t want to mix it all in, there should be a few drops of butternut squash in the lentil mixture. Also, if you handle the mixture too much, the lentils will start to crumble.
  • Pour the lentil mixture into the hollowed out butternut squash. salt and pepper and bake at 200 °C for 10 minutes or grill for 1-2 minutes.
  • Remove from the oven and serve as is, or serve with a squeeze of lemon juice or a side of sauce. To make it nut-free, just omit the pecans.
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