Stuffed Butternut with Lentils, Yogurt and Pomegranate
Lentil Stuffed Butternut Squash with yogurt and pomegranate seeds, a delicious vegetarian meal with middle eastern spices.
Author:Sylvia Fountaine | Feasting at Home Blog
Cook Time:35 mins
Total Time:35 mins
1 small butternut squash
2 tablespoons olive oil
¼ and onion- ½ cup diced
2 cloves garlic- rough chopped
¼ cup golden raisins – or use regular, or dried currants or apricots
1 ½ cups cooked little lentils (not split)
½ teaspoon salt
1 teaspoon cumin
½ teaspoon cinnamon
¼ teaspoon pepper
¼ cup water
¼– ½ cup chopped cilantro or Italian Parsley ( or ¼ cup mint)
⅛ cup Plain Yogurt
¼ cup Pomegranate seeds
Preheat oven to 425 F
Cut butternut down the middle lengthwise. Place open side down on lightly greased parchment-lined sheet pan. Roast 30 minutes, or until easily pierced with a fork, through the skin.
In a skillet, heat oil over medium heat.
Add onion and garlic and sauté until tender fragrant and golden, about 5 minutes.
Add raisins, lentils, salt, spices and water and simmer until most of the liquid evaporates and flavors meld. Stir in herbs saving a few for the garnish.
When butternut is done, flip over and scoop out the seeds. With a fork, break up the tender flesh. Drizzle the squash with a little olive oil ( or butter) and sprinkle with salt and pepper, mixing this all into the squash, seasoning the flesh
Top the squash with the lentil filling, a dollop of plain yogurt, and some fresh pomegranate seeds. Scatter with fresh herbs.
Notes- in the photos I have the filling placed in the “hole” of the butternut, and while this looks pretty in the photo, I feel the squash needs to be broken up and “seasoned”, for the best flavor.