1 Butternut squash or small pumpkin
250g puy lentils, pre-cooked
1 red onion
1 tbsp red wine vinegar
1 tsp sugar
2 tbsp olive oil
1 tbsp tomato puree
115g Honestly Tasty Garlic & Herb Cheese
1 small handful parsley, chopped
Salt & pepper
Preheat the oven to 200°c
Slice the squash in half and remove seeds, place on a baking tray, drizzle with 1 tbsp of olive oil and season with salt and pepper. Bake for 30-40 minutes until golden and charred at the edges.
Whilst the squash is baking, slice the onion in half and slice into rings. Place half of the onion into a small bowl and add the vinegar, sugar and a sprinkle of salt and stir together and set aside to pickle.
Heat a frying pan to a medium heat, add 1 tbsp of olive oil to the pan and fry the other half of the onion for 3-4 minutes until softened. Add the tomato puree and cook for a further 1 minute. Add the lentils to the pan and cook for 2 minutes until heated through, sprinkle in the parsley and stir. Season to taste.
Remove the squash from the oven and fill with lentil mixture. Crumble the herbi cheese over the squash, sprinkle with parsley and top with the pickled onions.
Don’t waste the seeds! Wash and bake the seeds of the squash, drizzle with oil and season and you have yourself a tasty snack!
Change up the cheese topping with Honestly Tasty blue, smoky or ched.