Acorn squash stuffed with beluga lentils

Acorn squash stuffed with beluga lentils

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Acorn squash is a fickle little blighter. It's all cheery and last-days-of-summer vibes, but getting it to hold any type of flavour has proven nigh on impossible. They're like that friend everyone has at some stage- they look gorgeous but can be a bit bland.  

I chose to stuff the squashes for a late summer dinner. I like to cook anything I've stuffed with a bit of extra filling at the sides, so any juices mix in together and there's always tasty extra bit of stuffing.  

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Makes enough for two

Ingredients

Olive oil

2 white onions, chopped small

250g of ready-to-eat beluga lentils. I use the Merchant Gourmet brand as a treat, as they're super easy to prepare, but green lentils cooked in a vegetable stock would work just as well. 

250g cooked couscous

Seasoning

Preheat the oven to 180 degrees Celsius. Sweat the onions in a large saucepan with a little olive oil, until turning translucent. Add in the beluga lentils and cook until warmed through. Then transfer to a mixing bowl with the couscous and season to taste.

Set aside the filling and then begin to hollow out the softer part of the squash. You can add the centre of the squash into the lentil filling if you like, although it won't add much to the flavour, but just so as none of it goes to waste.

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Make sure you leave the lid in tact as this can also be cooked. You'll know when you've hollowed out enough when it becomes difficult to take any more away with a spoon. 

Place the squash in an oven-proof dish and add in the filling, with any extra around it. Bake for around 20 minutes. 

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