Roasted squash halves become edible bowls for a savoury lentil and walnut filling.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 2 Table Queen squash, about 1.4 kg total
- 400 g cooked lentils
- 1 onion, diced
- 60 g walnuts, chopped
- 2 tbsp olive oil, divided
- 1 tsp dried thyme
- 1 tbsp cider vinegar
- 1/2 tsp salt
Method
- Heat oven to 200°C / 400°F. Halve and seed squash, brush with 1 tbsp oil and roast cut-side down 35 minutes.
- Cook onion in remaining oil 8 minutes. Mix in lentils, walnuts, thyme, vinegar and salt.
- Turn squash over, fill and bake 10 minutes more, until flesh is soft and filling is hot.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Table Queen Winter Squash Seeds
What to cook next
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
