Ingredients
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.
