Name: Stuffed Mini Butternut Squash with Smoky Lentils, Walnuts and Feta Crumble
Prep time: 15 min
Cook time: 35 min
Yield: 2
Ingredients: 1 small/medium butternut squash, halved lengthways, seeds removed; 1 tbsp olive oil; 1 red onion, peeled, finely chopped; 2 garlic cloves, peeled, minced; 1 tsp smoked paprika; 1 tsp ground cumin; 2 tbsp sun-dried tomato purée; 150g (¾ cup) cooked green or Puy lentils; 30g (¼ cup) walnuts, toasted, chopped; 40g (¼ cup) feta, crumbled; salt and freshly ground black pepper, to taste; chopped parsley or dill, to serve

VMG Recipes