Thursday, 12 August 2010

Butternut squash with lentils and feta

This was surprisingly tasty given the utter lack of seasoning, spices etc. It was thrown together while I was doing other things.

Wash and halve a butternut squash (no need to peel) and scrape out the seeds and some of the flesh (save for another recipe).
Place it on a baking tray at ~150C for ~1h-1h30 depending on size.

Finely chop a couple of cloves of garlic and an onion.
Fry slowly until well softened but not browned (use water once the oil is gone), about 20 minutes.
Add a can (drained) of green lentils and heat through (about 5 minutes)
Add half a pack of Feta, cubed, and mix in.

Take the squash out of the oven and add half the lentil mix on top of each.