Filled Butternut Squash Recipe
RECIPE
BUTTERNUT SQUASH
FILLED WITH BRUSSELS SPROUTS, COCONUT CURRY & SERVED WITH MASALA LENTILS
Serves: 4
Prep Time: 30 Minutes
Cooking Time: 45 Minutes
INGREDIENTS
1 butternut squash
Oil for coating
Salt & pepper for seasoning
FOR THE COCONUT CURRY
1 red onion, diced
2 tbsp veg oil
15g grated ginger
15g puréed garlic
1 tsp coriander seeds, crushed
1 tsp cumin seeds, crushed
1 tsp turmeric
3 cardamon pods
3 cloves
1 tsp curry leaves
3 green chillies
300g Brussels sprouts, sliced
1 tin coconut milk
1 small bunch coriander, chopped
FOR THE MASALA LENTILS
15ml of vegetable oil
1 red onion, diced
15g grated ginger
15g puréed garlic
1 tsp chilli flakes
1 tsp cumin
1 tsp garam masala
1 tin chopped tomatoes
1 pack or tin of cooked puy lentils
1 small bunch chopped coriander
1 tsp sugar
Lime (for seasoning)
METHOD
- Preheat the oven to 200°c / fan 180 °c / gas mark 6.
- Cut the butternut squash in half, deseed, brush with oil and season with salt and pepper. Bake in the oven for 25-30 minutes.
- To make the coconut curry, gently fry the red onion in vegetable oil until soft.
- Stir in the spices, curry leaves, chilli, garlic, ginger, and the sliced Brussels sprouts. Fry for a minute or so until the spices are fragrant.
- Pour in the coconut milk in and allow to simmer for 5 minutes.
- Season to taste and sprinkle the chopped coriander in.
- To make the masala lentils, fry the onion in vegetable oil until soft and then add the garlic and ginger, spices and chopped tomatoes.
- Allow the mixture to simmer for 10 minutes before adding the lentils.
- Continue to simmer for 10 minutes and add seasoning to the desired taste.
- Finish with chopped coriander, sugar and a squeeze of lime.
- Fill the squash with the coconut curry and serve with a side of masala lentils.
CHEF'S TIP
Add some chopped left-over turkey and pigs in blankets for a great left over Boxing Day meal.