Baked butternut squash and Beluga lentils
Ingredients
- 2 tbsp olive oil
- 1 butternut squash, halved and deseeded
- 4 medium sized mushrooms, cubed
- 1 small red onion, peeled and finely chopped
- 1 small courgette, cubed
- 35g sun-dried tomatoes, chopped
- 1 pouch of Merchant Gourmet Beluga lentils
- 50g pine nuts
- 1/4 tsp Mara Seaweed Shony
- Seasoning
Preparation
Preheat the oven to 200C/fan180C.
Place the butternut squash halves on a baking tray. Brush with a little olive oil, season and bake for 30 minutes until tender.
Meanwhile, heat the remaining oil in a frying pan over a medium heat and cook the mushrooms, onions and courgettes for 10 minutes until golden brown.
Stir in the sun-dried tomatoes, lentils and pine nuts and cook for a few minutes adding seasoning to taste.
Remove from the heat and top the butternut with the lentil mixture. Place back in the oven for another 10 minutes.
Serve with dressed seasonal rocket leaves.
