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Roast Squash Stuffed with Lentils, Spinach and Goat's Cheese

Make roast squash stuffed with lentils, spinach and goat's cheese, from the first ingredient to the finished dish.

2 servings · 9 ingredients · 4 steps

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Roast Squash Stuffed with Lentils, Spinach and Goat's Cheese, plated and ready to serve. — The finished recipe. Roast Squash Stuffed with Lentils, Spinach and Goat's Cheese

Ingredients 1 to 6 for roast squash stuffed with lentils, spinach and goat's cheese arranged separately on a dark worktop. — Ingredients 1 to 6. One squash, about 800 g Butternut squash (Halved lengthways, seeds scooped out. Raw, peeled weight.). 200 g Cooked lentils (Cooked weight, green or brown. A pouch is already this.). 100 g Spinach. 70 g Soft goat's cheese. 20 g Walnuts. 8 g Olive oil

Ingredients 7 to 9 for roast squash stuffed with lentils, spinach and goat's cheese arranged separately on a dark worktop. — Ingredients 7 to 9. 2 cloves, about 6 g Garlic. A few sprigs Fresh thyme. A pinch Chilli flakes

Roast Squash Stuffed with Lentils, Spinach and Goat's Cheese, preparation step 1: Score the cut faces of the squash, rub with half the oil, salt and the thyme and roast cut side up at 200°C for 45 minutes until a knife goes through easily. — Step 1. Score the cut faces of the squash, rub with half the oil, salt and the thyme and roast cut side up at 200°C for 45 minutes until a knife goes through easily.

Roast Squash Stuffed with Lentils, Spinach and Goat's Cheese, preparation step 2: Warm the rest of the oil with the garlic, add the lentils and chilli flakes, then the spinach, and cook until it wilts. Season. — Step 2. Warm the rest of the oil with the garlic, add the lentils and chilli flakes, then the spinach, and cook until it wilts. Season.

Roast Squash Stuffed with Lentils, Spinach and Goat's Cheese, preparation step 3: Scoop a little of the squash flesh from each half into the lentils, fill the hollows with the mixture, dot with the goat's cheese and walnuts, and return to the oven for 15 minutes. — Step 3. Scoop a little of the squash flesh from each half into the lentils, fill the hollows with the mixture, dot with the goat's cheese and walnuts, and return to the oven for 15 minutes.

The finished roast squash stuffed with lentils, spinach and goat's cheese. — Step 4. Eat from the skin.

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