Ingredients
- 1 large butternut squash
- 1 small courgette
- 75g crème fraîche
- 150g Stilton, crumbled
- 1 x 400g tin green lentils, drained
- 1 tbsp chopped flat-leaf parsley
- Optional more time taking but its worth it
- 1 tin of chopped tomatoes
- 1-2 tbsp Garam masala ( Indian blend of spices )
- 2 small shallots
- 2 cloves of garlic
Method
Preheat the oven to 180°C, fan 160°C, gas 4.
Cut the butternut squash in half lengthways, scoop out the seeds and discard them.
Place the squash, flesh-side down, on an oiled baking sheet and bake for 30 minutes.
Meanwhile, prepare the filling. Slice the courgette in half lengthways, then chop it into ½ cm crescents.
Non spicy version
Put the courgette in a bowl with the crème fraîche, 100g of the crumbled Stilton, the plain lentils and parsley. Season with sea salt and freshly ground black pepper.
Cover and chill until needed
Spicy lentils only prepare
Fry shallots and garlic on small amount of oil add chopped tomatoes and season with garam masala I use quite a bit as I really like it. Set aside to cool down a little.
Put the courgette in a bowl with the crème fraîche, 100g of the crumbled Stilton, the spicy lentils and parsley. Season with sea salt and freshly ground black pepper.
Cover and chill until needed
Remove the squash from the oven – the flesh should be softening, but still have a bit of bite to it. Leave for a few minutes until cool enough to touch.
Use a spoon to gently remove the flesh from the centre of the squash. Leave 1-2cm around the edge, though, or the squash will collapse.
Dice the flesh of the squash and add it to the courgette mixture.
Spoon the mixture into the hollowed-out squash halves, sprinkle the remaining Stilton over the top and bake for a further 30 minutes.
Leave the squash halves to rest for 10 minutes when they come out of the oven – this allows the delicious liquid to be soaked up by the vegetables
Recipe from Take One Pot by Georgina Fuggle (Kyle Books, £15.99)
