6-8 oz PAOW! Pieces
1 Med to small Butternut Squash
1 large butternut squash
2 tbsp olive oil
1 red onion
2 cloves garlic peeled and crushed or finely chopped
1 cup of lentils
1/4 cup Bagged or fresh cranberries
2 stalks fresh rosemary leaves stripped and finely chopped
2 stalks fresh thyme leaves stripped
1/2 tsp freshly grated nutmeg
1/4 cup of red wine
1 cup of vegetable stock.
- Preheat the oven to 350°F
- Slice the butternut squash in half lengthways and scoop out and discard the seeds. Brush or spray with a little oil, then bake in the oven for 40-45 minutes until the flesh is tender enough to scoop out with a spoon. Remove from the oven and set aside until cool enough to handle.
- Meanwhile, in a large saucepan or frying pan with a lid, heat the olive oil and add the onion and garlic. Cook over a gentle heat for 5 minutes until softened.
- Add the lentils, cranberries, rosemary and thyme leaves, nutmeg, red wine, and vegetable stock, bring to the boil, then cover and lower to a gentle simmer. Cook for 30 minutes or until the lentils are tender, (but still have a little bite to them).
- Take one half of the butternut squash and scoop out most of the flesh with a spoon, leaving a little all the way around so that the squash holds its shape. Be careful not to tear the skin.
- Add the squash flesh to the pan of lentils, and mash it into the mixture with a fork. Repeat with the other squash half. Taste the mixture and add salt as necessary.
- Stir the lentil mixture well to combine, then spoon the mixture into both halves of the squash until it is level, there may be a little left over, but keep this aside to serve separately – don’t over-fill or you will lose the nice, neat circular shape of your roast.
- Place one half on top of the other, then tie with string every 3-4 inches
- Return to the oven for about 10 minutes