Squash with lentils, courgette and blue cheese
by Sarah Alcock
If you're looking for a quick midweek family supper, this is the perfect choice – plus, it won't break the bank.
What else do you like to make with butternut squash? Tell us in the comments box below. See below for a few more ideas from us.
Recipe from Take One Pot by Georgina Fuggle (Kyle Books, £15.99)
- 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
- sea salt
- 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.
- Put the courgette in a bowl with the crème fraîche, 100g of the crumbled Stilton, the 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 chilled 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.
Serve with a crisp green salad and plenty of crusty bread.