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

1. Preheat the oven to 200°c / fan 180 °c / gas mark 6.
2. Cut the butternut squash in half, deseed, brush with oil and season with salt and pepper. Bake in the oven for 25-30 minutes.
3. To make the coconut curry, gently fry the red onion in vegetable oil until soft.
4. 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.
5. Pour in the coconut milk in and allow to simmer for 5 minutes.
6. Season to taste and sprinkle the chopped coriander in.
7. To make the masala lentils, fry the onion in vegetable oil until soft and then add the garlic and ginger, spices and chopped tomatoes.
8. Allow the mixture to simmer for 10 minutes before adding the lentils.
9. Continue to simmer for 10 minutes and add seasoning to the desired taste.
10. Finish with chopped coriander, sugar and a squeeze of lime.
11. 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.