Stuffed Butternut Squash

Serves: 2

Time: Approx 1 hour 10 minutes


  • 1 butternut squash, cut in halve lengthways and deseeded

  • 1 leek, sliced

  • 60g quinoa, washed and drained

  • 100g mushroom, sliced

  • 2/3 packet of cooked puy lentils

  • 1 tsp mild curry powder

  • Small amount of feta (optional)

  • A few fresh coriander leaves (optional)


  1. Pre-heat the oven to 180°C (fan). Score the butternut squash in a crisscross fashion, spray with some oil and bake in the oven for about 1 hour or until nice and soft.

  2. After the butternut has been cooking for about 30 minutes, put the quinoa in a small saucepan covered with water.

  3. Bring to the boil, then simmer for about 20 minutes or as per the packet's instructions.

  4. Heat some oil in a frying pan, add the leeks and cook until soft.

  5. Add the mushrooms and cook until also soft.

  6. Add the lentils and curry powder and cook gently for a further minute or two.

  7. Scrap out the butternut from the skin (leave a little around the edge if you want it to maintain its shape) and add it, along with the cooked quinoa to the pan.

  8. Mix well and stir until everything is heated through.

  9. Transfer back into the butternut skin.

  10. Sprinkle with a small amount of feta (down to dietary choice and personal taste - some may prefer not to include this) and fresh coriander if desired.