Roasted butternut squash stuffed with lentils and halloumi

Name: Roasted butternut squash stuffed with lentils and halloumi
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Cuisine: En
Ingredients: 1 medium butternut squash; 6 bay leaves; Salt, to taste; Freshly ground black pepper, to taste; Olive oil, for drizzling; 3 small shallots; 1/2 tsp ground cumin; 1 cup dry green lentils; 1/2 cup dry red wine; 3 cups water; 1 small bunch fresh thyme; 1 bay leaf; Olive oil, for sautéing; 1 oz hazelnuts (about 1/4 cup, chopped); 5 oz halloumi cheese; Olive oil, for frying

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Main Dish

Very Easy

1 h 30 m

357 Kcal

You know those chilly evenings when a salad just won't cut it? This roasted butternut squash is exactly what you need! The squash turns beautifully tender in the oven, while the lentils simmer with shallots, cumin, red wine, and fresh thyme. Then comes the good part: golden, salty halloumi and crunchy toasted hazelnuts on top. A little sweet, a little savory, and plenty of cozy fall flavor. And yes, it looks impressive on the table, but most of the work happens while the oven does its thing ;-)

Materials

Baking sheet
Parchment paper
Saucepan with lid
Small skillet
Knife
Cutting board
Spoon
Stovetop and oven

Preparation

Preparation30 min

Cook time1 hour

Preheat the oven to 410 °F/210 °C. Cut the butternut squash in half lengthwise and scoop out the seeds. Lightly score the flesh with the tip of a knife, taking care not to cut through the skin.
Drizzle the cut sides with olive oil and season with salt and black pepper. Place the bay leaves against the flesh; they'll add aroma as the squash roasts. Remove them before serving.
Place the squash halves cut side down on a parchment-lined baking sheet, with the bay leaves tucked underneath. Roast for 45 to 55 minutes, until the flesh is very tender when pierced with a knife.
Meanwhile, finely chop the shallots. Heat a little olive oil in a saucepan over medium heat, add the shallots, and sauté for about 2 minutes, until they begin to soften.
Stir in the cumin and rinsed lentils. Pour in the red wine and let it bubble for a minute or two to reduce slightly.
Add the water, thyme, and bay leaf. Cover and simmer gently for about 30 minutes, or until the lentils are tender, adding a splash of water if the pan looks dry. Season with salt and pepper, then discard the thyme stems and bay leaf.
Roughly chop the hazelnuts. Toast them in a dry skillet over medium heat for a few minutes, stirring often, until fragrant and lightly golden. Transfer to a plate.
Slice the halloumi. Add a little olive oil to the same skillet and cook the slices for a few minutes on each side, until golden brown.
When the squash is tender, reduce the oven temperature to 375 °F/190 °C. Turn the halves cut side up, remove and discard the bay leaves, and carefully scoop out some of the flesh to make room for the filling. Leave a border of squash intact so the skins hold their shape.
Gently stir the scooped-out squash flesh into the cooked lentils, then spoon the filling into the squash halves.
Top with the golden halloumi and toasted hazelnuts. Return to the oven for 5 to 10 minutes at 375 °F/190 °C, until everything is heated through.
Serve hot, straight from the oven. Enjoy!

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FAQ ❓

Which lentils should I use for this stuffed butternut squash?

Green lentils work well because they hold their shape after cooking. You can also use French green lentils (lentilles du Puy) or Beluga lentils.

Do I need to soak the lentils before cooking them?

No. Just rinse them under cold water before cooking.

Do I need to peel the butternut squash?

No. For this recipe, the squash is roasted with the skin on. Once cooked, the flesh will be tender and easy to scoop out.

How can I tell when the butternut squash is cooked?

The flesh should be very tender when pierced with the tip of a knife or a fork.

Can I make this recipe without alcohol?

Yes. To replace the 120 ml of red wine, use about 2 tablespoons of balsamic vinegar and top it up with water or stock to make about 120 ml of liquid. This will add a little acidity without letting the vinegar overpower the filling.

Can I use sage instead of bay leaves?

Yes. Sage pairs especially well with squash.

Can I use something other than halloumi?

Yes. Feta also works, but it will be softer and won’t brown in the same way as halloumi.

Why toast the hazelnuts?

Toasting brings out their flavor and adds extra crunch to the filling.

Can I make the stuffed butternut squash ahead of time?

Yes. You can prepare the squash and lentils ahead of time. Then simply fill the squash halves, add the halloumi and hazelnuts, and reheat everything in the oven.

What should I serve with stuffed butternut squash?

It can be served as a vegetarian main course on its own. A green salad with a lightly tangy dressing adds a little freshness.

Nutrition

for 1 serving / for 100 g

Calories: 357Kcal

Carbs: 17.5g
Total fat: 20.2g
Saturated fat: 8.1g
Proteins: 16.4g
Fibers: 9g
Sugar: 4.6g
ProPoints: 9
SmartPoints: 12

Nutritional information for 1 serving (456g)

Cookware

oven

burner

Attributes

Keep refrigerated

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Christelle Gary

As a fitness enthusiast and vegetarian, I love taking on a challenge: making plant-based meals that are packed with protein—without breaking the bank! My mission at Ptitchef? To prove that legumes can be delicious, creative, and truly irresistible. Chickpeas, lentils, and beans better watch out!

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Roasted butternut squash stuffed with lentils and halloumi

Ingredients

For the squash:

For the lentils:

For the topping:

Materials